The Pie Recipes
(inspired by an onslaught of Harry and David pears) makes one 9” pie Classic Pâte Brisée: 2½ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 8 oz. (2 st
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nomoremrnicepie.com.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 oz. (2 sticks) cold, unsalted butter, cut into small pieces
- ⅓ - ½ cup ice cold water
- 1½ cups fresh cherries, rinsed, stemmed and pitted or frozen cherries that have been thawed and well drained
- ¼ cup dark brown sugar
- ¼ cup Cognac
- ¼ teaspoon cardamom
- 5 cups of pears, from 3-4 peeled, cored Bartlett or Royal Riviera pears sliced ⅛” thick (pears should be flavorful but not overly ripe)
- 2 teaspoons fresh lemon juice
- ½ cup granulated sugar (taste the pears, if very sweet, you may want to use a tablespoon or two less sugar)
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon vanilla bean powder or ¼ of a vanilla bean, split, seeds scraped with the tip of a paring knife
- pinch of salt
- 3 tablespoons + 1 teaspoon cornstarch
- egg wash made from one egg yolk beaten with two tablespoons of milk or heavy cream
