Pear Honey Walnut Pie
By PutoPinoy on Thursday, November 25, 2010 At
Thursday, November 25, 2010
Not a big fan of honey? Add half the amount first and taste before adding the rest. In place of gingered cookies, try amaretto cookies.
For the dough:
For the dough:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 cup butter
- 1 egg, beaten
- 4 tablespoons dry white wine
- 8 green pears, peeled, cored and cut into chunks
- 2 tablespoons butter
- 1/4 cup sugar
- peel of 1 lemon
- 1/2 teaspoon cinnamon
- 1 cup Marsala wine
- 1 cup chopped walnuts
- 1/2 cup honey
- 8 ginger-flavored cookies like gingersnaps, crushed
- 2 tablespoons all-purpose flour
- eggwash (l egg, beaten, mixed with 2 tablespoons water)
- Preheat the oven to 575°F.
- In a bowl, mix together flour and sugar. Cut in butter with hands or a pastry blender until mixture is mealy Add egg. Pour in white wine gradually, just enough to moisten mixture and allow dough to come together. Knead well.
- Place dough in a bowl and cover with cling wrap. Rest dough in the refrigerator for 1 hour.
- Make the filling: Place pears, butter, sugar, lemon, cinnamon, and wine in a saucepan and mix until wine is almost reduced and pears are softened, about 10 minutes. Transfer to a mixing bowl and add walnuts, honey, cookies, and flour Let cool.
- Cut cooled and rested dough into 2 portions. Roll out one portion of the dough to fit a 10-inch pie plate and prick all over with a fork. Spoon filling onto the crust then roll out remaining dough to cover the filling.
- Seal the dough with a fork and prick all over on top to allow steam to escape while baking. Brush the crust with the eggwash.
- Bake the pie for 25 to 30 minutes at 375°F or until crust is golden brown.
