MAPLE & PECAN PEAR PIE WITH BLOOD ORANGE OLIVE OIL CRUST
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MAPLE & PECAN PEAR PIE WITH BLOOD ORANGE OLIVE OIL CRUST
Rated 5.0 stars by 1 users
Author:
The Hen House
Servings
6
Prep Time
20 minutes
Cook Time
90 minutes
MAPLE
& PECAN PEAR PIE WITH BLOOD ORANGE OLIVE OIL CRUST
This pie is not only beautiful presented individually, it will impress family and friends with a melt in your mouth light flaky crust.
Ingredients
- For the Pie Dough
- 3-4 cups All-Purpose Flour
- 1/2 tsp Vanilla Bean Sea Salt
- 1/2 tsp Baking Powder
-
2/3 cup Blood
Orange Infused Olive Oil
- 1 Tbsp Prosecco Wine Vinegar
- For the Filling
-
1 Tbsp Blood
Orange Infused Olive Oil
- 4 Small Bartlett Pears
- 4 tsp French Toast Sugar Shaker, plus more for sprinkling
- 1 tsp Vanilla Bean Sea Salt
- 1/4 cup Brown Sugar
- 1/4 cup Maple Syrup
- 1/4 cup Pecans, finely chopped
- 2 Tbsp Candied Ginger, finely chopped
- 1 Egg
- 2 Tbsp Milk
Directions
- In a bowl, combine 3 cups flour, Vanilla Bean Sea Salt and baking powder. Mix in Blood Orange Olive Oil and Prosecco Vinegar, mixing into coarse crumbs. Turn the dough out onto a lightly floured surface. With your hands, gently but quickly, knead the dough just until combined, adding more flour if dough feels too soft or ice water (1 Tbsp at a time) if dough is too dry. Flatten into a disk shape and wrap with plastic wrap. Chill for at least 1 hour.
- Preheat oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with 1 Tbsp Blood Orange Olive Oil.
- Cut pears in half lengthwise. With a spoon, core the seeded area out to create a well for filling.
- In a bowl, combine the French Toast Sugar Shaker, Vanilla Bean Sea Salt, brown sugar, maple syrup, pecans, and ginger for filling.
- Take out dough and roll out in 1/4" to 1/2" thickness and cut into four pieces large enough to wrap each pear in.
- Spoon the filling mixture into both halves of each pear and place back together. Place each pear on the center of a dough sheet. Wrap the dough up and around the pears to enclose.
- Place each pastry-wrapped pear into the prepared muffin tin. Decoratively cut leaves out of the extra piece of dough and place atop the pears to finish. Using a paring knife, cut a few small slits around the top for air to escape while baking.
- In a small bowl whisk together the egg and milk. Brush the egg wash on each of the pies. Finish with a sprinkle of sugar shaker.
- Bake until the crust is golden brown, about 15-20 minutes. Let cool 5 minutes and then carefully remove from pan. Enjoy warm or at room temperature!