Pear & Raspberry Heart Pie

10 Feb


My honey has a recurring dream of feasting on the perfect pastry at a Parisian
pâtisserie. He lives a life of complete devotion to finding that beguiling brioche, and he has quite the calling for it. Within mere hours of arriving on Martha’s Vineyard for my sister’s wedding, he’d sussed out an after hours backdoor doughnut operation.

It is such a pleasure to bake for someone who has such a profound appreciation for the art. This Valentine’s, I’m bringing the boulangerie to my baby. This one’s for you, with all my heart! (From Martha Stewart)

More recipes to come throughout the week!

Ingredients:

  • All Purpose Flour, 2 1/2 cups + more for dusting
  • Salt, 1 1/4 teaspoons
  • Sugar, 1 teaspoon + 1/2 cup + more for sprinkling
  • Unsalted Butter, 9 ounces
  • Water, 9 tablespoons
  • Cornstarch, 3 tablespoons
  • Cinnamon, 1/4 teaspoon
  • Pears, 6 for baking, Bosc or Bartlett, peeled and cut into small pieces
  • Raspberries, 1 1/2 cups
  • Lemon Juice, 2 tablespoons
  • Egg Yolk, 1 Large

Pate Brisee:

  • Combine flour, 1 teaspoon salt, and 1 teaspoon sugar in a mixer.
  • Mix in 8 ounces butter.
  • Add 8 tablespoons water and let the mixture come together.
  • Divide dough in half, shaping into a half moon.
  • Wrap dough in plastic and refrigerate for 1 hour.

Pear & Raspberry Filling:

  • In a large bowl, whisk together 1/2 cup sugar, 1/4 teaspoon salt, cornstarch, and cinnamon.
  • Add pears, raspberries, and lemon juice (I also added a dash of Grand Marnier).
  • Toss mixture.

Pear & Raspberry Heart Pie

  • Preheat oven to 400 degrees.
  • On a floured surface, roll out dough 1 into a 13-inch circle.
  • Fit dough into a 9-inch pie dish and trim edges so there is a small overhang.
  • Refrigerate.
  • On a floured surface, roll out dough 2.
  • With a small heart cookie-cutter, cut out 45-50 dough hearts.
  • Transfer the dough hearts to a parchment lined baking sheet.
  • Refrigerate until firm.
  • Add the Pear & Raspberry mixture to the pie dish, piling high in the center.
  • Add 2 tablespoons butter, cut into small pieces.
  • Tuck small overhang under dough and brush with water.
  • Arrange dough hearts around edge of pie, overlapping and alternating direction.
  • Repeat with a second layer.
  • Repeat with a third and final layer, with the points pointing in, creating a star shape.
  • In a small bowl, whisk yolk and 1 tablespoon water.
  • Brush pie crust with this mixture and sprinkle with sugar.
  • Place pie on a rimmed baking sheet and bake for 25 minutes.
  • Reduce oven heat to 375 degrees.
  • Bake for 1 hour and 25 minutes, rotating half way through.


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