Pear Anise Pie

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Pear Anise Pie

 

The key to a perfect pear pie is using two kinds of

ripe pears for a range of flavors and juiciness. If

you can get them, try fragrant Comice. A hint of anise

adds a unique touch.

 

 

2 cups all-purpose flour

1/4 cup confectioner’s sugar

1/2 teaspoon salt

1/2 cup cold butter, cut up (no substitutes)

1/4 cup vegetable shortening

3 tablespoons fresh lemon juice

1 to 3 tablespoons ice water

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon grated lemon peel

1/4 teaspoon crushed aniseed

8 cups assorted peeled, ripe pears, each cut into

8 wedges

1 large egg white, lightly beaten

1 tablespoon butter, cut up (no substitutes)

1 tablespoon granulated sugar

1/4 teaspoon grated lemon peel

 

 

 

1. For the pastry, combine 2 cups flour,

confectioner’s sugar and salt in a large bowl. With a

pastry blender or 2 knives, cut in 1/2 cup butter and

shortening until mixture resembles fine crumbs. Add

lemon juice 1 tablespoon at a time, tossing with a

fork, just until pastry holds together, adding the

water if necessary. Gently knead and shape pastry into

2 balls, one slightly larger than the other; flatten

into thick disks. Wrap well in plastic wrap and

refrigerate 30 minutes or overnight.

2. Arrange rack in lower third of oven. Heat oven to

425 degree F.

3 . Meanwhile, for the filling, combine 1/2 cup

granulated sugar, 1/4 cup flour, 1/2 teaspoon lemon

peel and aniseed in a large bowl. Add pears and toss

to combine.

4. On a lightly floured surface with a floured rolling

pin, roll larger pastry disk into a 12-inch circle.

Fit into a 9-inch pie plate and flute edges. Place in

freezer for 10 minutes. Line pastry with foil and fill

with dried beans or pie weights. Bake 10 minutes.

Remove foil and beans. Brush with some of the beaten

egg white and bake 5 minutes more.

5. Spoon pear mixture into pastry shell; dot with the

1 tablespoon butter. Roll smaller pastry disk into a

9-inch circle and fit over filling, tucking in edges.

Cut vents in top and brush with egg white. Combine the

1 tablespoon sugar with the 1/4 teaspoon lemon peel;

sprinkle over top.

6. Place pie on a foil lined cookie sheet and bake 15

minutes. Cover edges of pie with foil. Reduce oven

temperature to 375 degree F and bake 50 to 60 minutes

more, until filling is bubbly in center. (If pastry

browns too quickly, cover entire pie loosely with

foil.) Cool on a wire rack 1 hour. Makes 8 servings.

 

 

Nutritional facts per serving

calories: 460 , total fat: 21g , saturated fat: 10g ,

cholesterol: 37mg , sodium: 292mg , carbohydrate: 67g

, fiber: 5g , protein: 5g

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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