Recipe / Spiced Pear, Brie, and Toasted Walnut Pie / collaboration with Jalynn Baker
This Saturday, Jalynn and I spent the afternoon baking a simply delicious pear pie. We tossed the pears in a combination of yummy spices and lemon juice, added toasted walnuts, and sprinkled the top with dollops of brie cheese. If brie isn’t your favorite, you can substitute the brie with another cheese, or leave it off altogether.
2 1/2 cups all purpose flour (divided in half)
2 Tbsp sugar
1 tsp salt
1 cup (1 stick) cold, unsalted butter, diced
1/4 cup + 2 Tbsp buttermilk
Combine half the flour, the sugar, the salt and the diced butter. To blend the ingredients, either use a food processor or your hands until all the ingredients are combined. Add the buttermilk and stir until the dough just comes together. Add the remaining flour and mix until combined. Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least two hours.
1/2 cup (2 oz) walnuts, toasted and roughly chopped
5 firm pears, peeled, cored & sliced thin, about 1/8″
1/4 cup lemon juice
1/2 cup sugar
1/4 cup light brown sugar (dark brown can be substituted)
3/4 tsp salt
1 tsp ground cinnamon
1 Tbsp cornstarch
1-2 oz brie (optional, use according to your taste)
heavy cream, for brushing
Pre-heat the oven to 425 degrees.
Toss pears in lemon juice. Then, combine the sugars, cinnamon, salt, and cornstarch and toss with the pears until they are coated. Roll out half of the crust and place in the 9” pie pan. <p><a href=“http://www.marthastewart.com/274408/rolling-out-piecrust#186191">this Martha Stewart tutorial is useful</a></p>
Next, crimp the edges of the pie crust with a fork. Fill the pie with the pear mixture then sprinkle with the toasted walnuts and dollops of brie. Top the pie with the other half of the crust. We chose to make a lattice crust, but you can make whatever type of crust you like. <p><a href=“http://www.marthastewart.com/274216/making-decorative-piecrusts”>Here</a></p> are some ideas for other creative crusts!
Brush the top with heavy cream and then bake at 425 for 15 minutes. Lower the temperature to 325 and bake for another 30-40 minutes, until the crust is golden brown and the filling is cooked. To prevent the edges of the crust from burning, cover them with tin foil after the first fifteen minutes of baking.
Cool the pie on a rack and enjoy! We ate our pie plain, but think it would be delicious with some vanilla bean ice cream or homemade whipped cream.