Pear Butterscotch Pie

October 6, 2009 at 9:49 pm | Posted in pies & tarts, sweet things | 29 Comments

pear butterscotch pie

I spent a good portion of today thumbing through some back issues of Gourmet.  I’ve been an on-again, off-again subscriber to the magazine for years.  I let it expire, I miss it and I come back to it.  I took it for granted that I would be able to continue this pattern for years to come, but looks like I was wrong.  And that’s such a shame, because even though there’s so much food-related content out there right now, I could always count on Gourmet to have interesting and topical articals, inspirational recipes and beautiful pictures.

pear butterscotch pie

I told you yesterday that I’d make you something from the pages of Gourmet, so  I leave you with this recipe for a really tasty Pear Butterscotch Pie from the recent September issue.  My husband, who also enjoys a good flip-through of each new issue (and bookmarks requests), pestered me to make it all last month.  The flavors remind me more of apple pie than butterscotch, to tell the truth, but the dark brown sugar and the big chunks of pear are enough to make it a little more unusual.  Spike your whipped cream with a little bourbon, and you’ll add to the butterscotch feel!

pear butterscotch pie

Pear Butterscotch Pie- makes a 9-inch pie
from a recipe in Gourmet (September 2009)

Notes: Pie is best the day it is made but can be baked 1 day ahead.  The leaf cutouts described below are optional, as they are decorative only.

3 T AP flour
1 t cinnamon
1/2 t grated nutmeg
1/8 t salt
1/2 c packed dark brown sugar
2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5)
1 T fresh lemon juice
1 t pure vanilla extract
double recipe of flaky pastry dough (
here’s one, or use your favorite)
1 T unsalted butter, cut into bits
1 large egg beaten with 1 T warm water
1 T turbinado or granulated sugar

- Put a baking sheet on middle rack of oven and preheat oven to 425°F.

- Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps.  Peel the pears, cut each into 6 wedges, and core.  Gently toss pear chunks with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.

- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.

- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.

- Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.

- Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.

- Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with small leaf cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.

- Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.

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29 Comments »

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  1. The news about Gourmet closing is indeed sad. Your pie is a wonderful tribute to the magazine.

  2. That pie crust looks so unbelievably light and flaky, not to mention the delicious filling!!!

  3. I couldn’t believe it about Gourmet when I read an article yesterday. Hold on to all those magazines!! I agree with you. There’s certainly a lot more food related content around now, but magazines like Gourmet were always solid. Case in point. This pie. Looks delicious. I will have to give it a try. Look forward to some other future Gourmet recipes? :)

  4. Mmmm it looks wonderful!!

  5. That pie looks fabulous!!

    Katie xox

  6. Wow! this looks really delicious!

  7. So beautiful! I love this pie!

  8. BUTTERSCOTCH?!?!?! Say no more. Well, I WILL say that this pie recipe reminds me yet again why I’m going to terribly miss Gourmet magazine.

  9. I am feeling the need for buying food magazines again – it is an addiction! I just love all of the beautiful photography.

  10. Bourbon is always an acceptable addition ;) I’m crushed about Gourmet as well though, it’s probably the only magazine I read page by page, rather than just flipping through for photos or recipes. Your pie reminds me though – it’s time to make apple pies again! How I love fall :)

  11. Ha! SOOOO funny that we posted the same thing on the same day. We should be next door neighbors. :) It always makes me feel better about recipes when I come to the same conclusion as other cooks–re: tasting more like apple pie.

    Your pie is gorgeous.

  12. I was so sad about this as well!!! So so sad. I actually just dog eared this recipe, so I may make it tonight after seeing it here!

  13. This pie looks incredible and making it is a wonderful tribute to Gourmet.

  14. Talk about a pie superstar! I wish that my pie were that lovely (and that I had the ability to take such beautiful photographs).

    I totally agree about the pie being reminiscent of apple. I love the idea of adding some spiked whipped cream.

  15. Beautiful pie crust. I wish I had a magic fork to reach through the web and have a bite. he he I can’t believe Gourmet is gone. Saw photos of empty offices yesterday. So weird, and I feel so sad for all those folks who have lost their jobs right before the holiday season. “Sweet Tribute!”
    AmyRuth

  16. What a nice Fall decadence! Very appropriate for the season and totally tempting… mmmmmm just thinking about buttersotch makes me drool!

  17. I’m so sad about Gourmet. :( Your pie looks yummy. And beautiful!

  18. yum this pie sounds indeed unusual and I love the idea of bourbon in your whipped cream.

  19. That looks sooo good!

    I was also sad that Gourmet was ending. My mother was a lifelong subscriber and I have found memories of paging through the magazines when I was a kid.

  20. Your pie looks fabulous! The crust is browned beautifully – would love to have a piece right now!!

  21. I dont actually likes pears but that pie looks like it would convert me, It looks wonderful

  22. Your pie looks divine and perfect for autumn. I really must bake with pears more often

  23. I don’t think any of us could have anticipated that Gourmet might fail. What a loss! (Even if I do just flip through it at the newsstand, usually.)

    Great pie, great tribute.

  24. Yum, what an interesting combination! I’ve vowed to make more butterscotch desserts, so this one has been bookmarked :) I’m so sad about Gourmet too…

  25. What a fantastic tribute to a great magazine. It looks phenomenal – truly! And bourbon – it just spells “Fall” for me! Or cognac… :) A beautiful pie!

  26. So sad about Gourmet :) Your pie looks wonderful though! I love the flavor combination.

  27. Now this looks like it would be worth the effort! You’ve done Gourmet magazine proud!!

  28. Love the blog – your food always looks so YUMMY!!! <3

    I'm passing the One Lovely Blog Award to you :)

    http://thefatgirlblogs.wordpress.com/2009/10/12/one-lovely-blog-award/

  29. Wow! I love butterscotch, pears, and pie. I’m all over this. Thanks


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