Name: Pear Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 1/2 c. (180 g.) all-purpose flour, plus more for rolling -; 2 tbsp. granulated sugar -; 2 tsp. kosher salt -; 4 tbsp. (1/2 stick) unsalted butter, cubed and chilled -; 2 tbsp. vegetable shortening -; 3 to 5 tbsp. ice water -; 1/2 c. (60 g.) all-purpose flour -; 1/4 c. granulated sugar -; 1/4 c. (packed) light brown sugar -; 1/2 tsp. ground cinnamon -; 1/2 tsp. kosher salt -; 4 tbsp. (1/2 stick) unsalted butter, cubed and chilled -; 6 medium Bosc pears (about 3 lb.), peeled, cored, and cut in 1/2" pieces (about 8 c.) -; 1 c. (200 g.) granulated sugar -; 1/2 c. (60 g.) all-purpose flour -; 1 tsp. ground cinnamon -; 1 tsp. ground ginger -; 1 tsp. kosher salt -; 1/2 tsp. ground cloves -; 1/4 c. homemade or store-bought caramel sauce -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pear Pie

1. 1 1/2 c. (180 g.) all-purpose flour, plus more for rolling -

2. 2 tbsp. granulated sugar -

3. 2 tsp. kosher salt -

4. 4 tbsp. (1/2 stick) unsalted butter, cubed and chilled -

5. 2 tbsp. vegetable shortening -

6. 3 to 5 tbsp. ice water -

7. 1/2 c. (60 g.) all-purpose flour -

8. 1/4 c. granulated sugar -

9. 1/4 c. (packed) light brown sugar -

10. 1/2 tsp. ground cinnamon -

11. 1/2 tsp. kosher salt -

12. 4 tbsp. (1/2 stick) unsalted butter, cubed and chilled -

13. 6 medium Bosc pears (about 3 lb.), peeled, cored, and cut in 1/2" pieces (about 8 c.) -

14. 1 c. (200 g.) granulated sugar -

15. 1/2 c. (60 g.) all-purpose flour -

16. 1 tsp. ground cinnamon -

17. 1 tsp. ground ginger -

18. 1 tsp. kosher salt -

19. 1/2 tsp. ground cloves -

20. 1/4 c. homemade or store-bought caramel sauce -

How to cook deliciously - Pear Pie

1. Stage

In a food processor, pulse flour, granulated sugar, and salt about 3 times to mix together. Add butter and shortening and pulse about 6 times until a sandy, crumbly mixture forms.

2. Stage

With the motor running, add water 1 tablespoon at a time until dough clumps together and forms a ball. Turn out dough onto a work surface. Pat into a disc and wrap tightly in plastic. Refrigerate until cold, about 30 minutes.

3. Stage

Preheat oven to 350°. On a lightly floured work surface, press chilled dough into a disc. Roll to a 11" circle, adding more flour as needed to prevent sticking. Gently fold dough over rolling pin and unfurl into a 9" deep-dish pie plate. Make sure dough fully covers bottom and side of plate, then tuck edges under and crimp border in any pattern.

4. Stage

Set pie plate on a rimmed baking sheet. Cover dough with parchment and fill with pie weights or dried beans. Bake until edges are golden brown, 25 to 30 minutes. Remove weights and parchment and continue to bake until bottom of crust is golden brown, 4 to 6 minutes more. Let cool slightly.

5. Stage

In a small bowl, whisk flour, granulated sugar, brown sugar, cinnamon, and salt to combine.

6. Stage

Add butter and squeeze with your hands until a crumbly dough forms. Cover with plastic and refrigerate until ready to use.

7. Stage

In a large bowl, toss pears, granulated sugar, flour, cinnamon, ginger, salt, and cloves to combine, then transfer mixture to crust. Sprinkle crumb topping evenly over top of pie.

8. Stage

Bake until crumbs are golden brown, about 30 minutes. Loosely tent pie plate with foil and continue to bake until filling is soft and gooey, about 40 minutes more. Let cool completely, about 2 hours.

9. Stage

Drizzle pie with caramel before slicing.