Bosc & D’Anjou Caramelized Pear Pie
Served on our Thanksgiving table this year, I was told, after serving dessert with a heapful of vanilla ice cream, that this pie recipe should be added to the annual menu. Rustic, juicy, & flavorful, it has a new dimension, thanks to the pears caramelized in pomegranate molassas. This year, & every year, I am grateful for family, grateful for friends, & grateful for the bounty of fresh food available for us all.
Caramelized Pear Pie
4 Bosc pears
4 Anjou pears
6 tablespoons pomegranate molasses (recipe below)
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons cornstarch
¾ cup light brown sugar
¼ teaspoon salt
pie crust (recipe below)
Preheat oven to 425 degrees.
Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet.
Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
Scrape pears and molasses into a bowl. Add cornstarch and toss to combine.
Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
Thinly slice remaining pears and add to bowl. Stir in sugar and salt.
Scrape pear filling into pie crust.
Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more.
Let cool for 30 minutes before slicing.
Recipe adapted from Cooking with the New York Times.
“Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.” The Food Network.
Painting by Gianna Vargas.
Combine 4 c flour, 1 tsp salt, 1 ½ c butter
Work butter in to flour with hands to resemble coarse meal
Gradually pour ½ c cold milk or cream
This will make enough for two pie crusts, or one pie (top & bottom).
Pre-bake the crust in an oven preheated to 375 until the crust starts to brown slightly and remove from oven to cool before filling.