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Puff-Pastry Poached-Pear Pie

Recipe photo courtesy of Will Anderson

This pie takes its inspiration from a classic French pithiviers. Use the scoring method described below, and in our step-by-step photos, as a jumping-off point to make any design you'd like. The pears can be made up to five days ahead and stored in their poaching liquid, covered, in the refrigerator. For even deeper flavor, try replacing half of the sugar with pure maple syrup.

Source: Martha Stewart Living, November 2016
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Puff pastry freezes beautifully but needs to thaw in the refrigerator overnight to defrost evenly. If you pull it out and let it sit on the counter at room temperature, the outer edges will soften too much before the center is pliable.

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