I am starting a new feature on my blog!
I put together a group of bloggers who will share some of their favorite recipes with us.
Each day this week I will feature a new blogger and one of their recipes, after all who doesn't want to try out a new recipe?
To start out the first day of the Blogger's Recipe Roundup we have the Alyson of Unruly Things. Alyson is sharing her recipe for Vanilla Cardamom Pear Pie.
:: for crust ::
3 cups all purpose flour
1 3/4 teaspoons salt
2 sticks chilled butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar
• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 1 hour {I only did about 40 minutes and it seemed fine}.
:: for filling ::
about 5 or 6 medium sized organic d'anjou pears, sliced thinly
1/3 cup of agave nectar*
1/4 cup all purpose flour
1/2 tsp vanilla extract
1/8 tsp cardamom
1 vanilla bean, split lengthwise
* if agave nectar isn't your thing or you don't have any in the house or simply forgot to buy it, you can use 1/4 cup of natural cane sugar.
• combine pears, agave nectar, vanilla extract, cardamom and flour in large bowl.
• scrape in seeds from vanilla bean; discard bean.
• toss to blend well. let stand until dry ingredients are moistened, about 30 minutes.
:: for pie ::
• preheat oven to 400°F.
• after dough has chilled, roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. transfer to 9-inch-diameter glass pie dish. trim overhang to 1 inch.
• line another baking sheet with parchment paper. roll out second pie crust disk on floured surface to 13 1/2-inch round. cut into 3/4-inch-wide strips.
• arrange 6 dough strips in 1 direction across top of pie, spacing apart. working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. gently press ends of strips to edge of baked bottom crust to adhere. trim overhang.
• bake pie 35 minutes. tent pie loosely with foil to prevent overbrowning. continue to bake pie until filling bubbles thickly and lattice is golden brown, about 10 minutes longer. cool pie on rack.
3 cups all purpose flour
1 3/4 teaspoons salt
2 sticks chilled butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar
• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 1 hour {I only did about 40 minutes and it seemed fine}.
:: for filling ::
about 5 or 6 medium sized organic d'anjou pears, sliced thinly
1/3 cup of agave nectar*
1/4 cup all purpose flour
1/2 tsp vanilla extract
1/8 tsp cardamom
1 vanilla bean, split lengthwise
* if agave nectar isn't your thing or you don't have any in the house or simply forgot to buy it, you can use 1/4 cup of natural cane sugar.
• combine pears, agave nectar, vanilla extract, cardamom and flour in large bowl.
• scrape in seeds from vanilla bean; discard bean.
• toss to blend well. let stand until dry ingredients are moistened, about 30 minutes.
:: for pie ::
• preheat oven to 400°F.
• after dough has chilled, roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. transfer to 9-inch-diameter glass pie dish. trim overhang to 1 inch.
• line another baking sheet with parchment paper. roll out second pie crust disk on floured surface to 13 1/2-inch round. cut into 3/4-inch-wide strips.
• arrange 6 dough strips in 1 direction across top of pie, spacing apart. working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. gently press ends of strips to edge of baked bottom crust to adhere. trim overhang.
• bake pie 35 minutes. tent pie loosely with foil to prevent overbrowning. continue to bake pie until filling bubbles thickly and lattice is golden brown, about 10 minutes longer. cool pie on rack.
This looks absolutely amazing! What a neat idea as your blogger recipe swap. Will have to check back!
ReplyDeleteGorgeous, yummy photo of that pear pie!! Visiting from SITS!
ReplyDeleteI hope you'll come by and enter my new GIVEAWAY!
Angie
http://nanasboxnonprofit.blogspot.com/2009/10/little-jags-giveaway.html
Yum!
ReplyDelete