Pear and Dried Cherry Pie
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Martha Stewart Living, November 1996
- Yield Serves 8
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Ingredients
- 1 1/2 cups dried tart cherries
- 4 pounds firm pears, (about 7), peeled and cored
- 1/4 cup fresh lemon juice, (2 lemons)
- 1 cup sugar, plus more for sprinkling
- 1/2 cup all-purpose flour, plus more for dusting
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pate Brisee
- 4 tablespoons unsalted butter, cut into small pieces
Directions
- Heat oven to 400 degrees. Place cherries in small bowl, cover with 1 cup hot water. Let stand until cherries have softened, about 30 minutes. Meanwhile, thinly slice pears. Transfer pears to a large bowl, and toss with lemon juice. Drain cherries; add to pears along with sugar, flour, cinnamon, nutmeg, and cloves. Toss; set aside.
- On a lightly floured surface, roll out one pate brisee round to 1/8 inch thick. Fit dough into a 9-inch pie pan. Fill pie bottom with reserved cherry-pear filling, and dot with butter.
- Reflour surface, and roll out remaining piece of dough to 1/8 inch thick; place on top of filled pie shell. Crimp top and bottom edges together; cut slits across top of dough. Sprinkle the top of the pie with sugar. Bake until the crust is golden and baked through, 40 to 45 minutes. Let cool on a wire rack.
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I think that 1/4 tsp of ground cloves is too much. The clove flavor seems to overpower the others and is a little tongue numbing. If I make this again, I may reduce the amount of all of the spices. The butter leaked through the pastry and out of the pie in the first 15 minutes of baking for some reason. Also, I believe the pie I made needed to bake longer. If I did bake it longer, I would bake it on a lower rack, so the top crust would not get too brown.
I made this at Thanksgiving, it was a HUGE hit with the visiting family friends from the deep south. Even my big Brother, who's a "Mommas Pumpkin Pie and Cherry Cheese Cake ONLY" kind of guy was completely in awe of it. :) He's got yet another favorite now to say the least!