Description
Flaky sourdough crust meets tender spiced pears in this autumnal delight. A perfect ending to any dinner.
Ingredients
Units
Scale
- 1 recipe for a double-crust sourdough pie crust
- 3 tbsp all-purpose flour
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch cardamom
- 1 tsp vanilla extract
- 2 tbsp unrefined cane sugar
- 1/4 tsp unrefined salt
- 2 lbs (1134 g) ripe but still firm pears, cored and thinly sliced
- 1 tbsp heavy cream
- Homemade whipped cream
Instructions
- Preparing for Baking:
- Preheat your oven to 425°F (220°C).
- Mixing Dry Ingredients:
- In a small bowl, whisk together flour, cinnamon, nutmeg, cardamom, salt, and 1 tablespoon of sugar.
- Preparing the Pears:
- In a large bowl, toss the sliced pears with vanilla extract and the prepared spice mix until evenly coated.
- Preparing the Pie Crust:
- Roll out half of the sourdough pie dough and line a pie dish with it.
- Sprinkle the remaining 1 tablespoon of sugar over the bottom of the crust.
- Assembling the Pie:
- Pour the spiced pear mixture into the crust-lined pie dish.
- Roll out the remaining half of the pie dough and place it over the pear filling. Trim any excess dough and crimp the edges to seal the pie.
- Baking Preparation:
- Brush the top crust with heavy cream.
- Place the pie on a rimmed baking sheet to catch any drips during baking.
- Baking the Pie:
- Bake in the preheated oven at 425°F (220°C) for 20 minutes.
- Lower the oven temperature to 375°F (190°C) and continue baking until the crust is golden brown and the filling is bubbly, approximately 50-60 minutes.
- If the crust starts browning too quickly, tent the pie with foil or use a pie crust shield.
- Cooling and Serving:
- Remove the pie from the oven and let it cool on a rack for at least 2 hours before slicing.
- Serve with homemade whipped cream, if desired.
Notes
- For optimal flavor, use a mix of pear varieties like Bosc and Anjou for varying sweetness and texture.
- To prevent a soggy bottom, pre-bake the crust for 10-12 minutes before adding the filling.
- Leftover pie can be stored in the refrigerator for up to 3 days; reheat gently in a 350°F oven for best results.
- Prep Time: 30 minutes
- Fermenting Time: 420 mins
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 150
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 4
- Cholesterol: 40