3.22.2009

vanilla cardamom pear pie

would you be upset if I told you that this was the second time that I've baked this pie? and you knew that I'd been indulging in it's amazing goodness without sharing it with you? I know. I would be too. it's truly one of the most incredible pies that I've ever baked. the flavors blend so wonderfully together with the aromatic scent of cardamom and the sweetness of split vanilla bean. and the crust is so perfectly flaky and buttery, you'll want to make it over and over again. I'm sure of it. just make sure you have someone to share it with so you don't feel guilty when you end up eating the entire pie yourself because it's so darn good.

oh and did I mention it's sugar free? yea... incredible is the word you're looking for.

Vanilla Cardamom Pear Pie

:: for crust ::
3 cups all purpose flour
1 3/4 teaspoons salt
2 sticks chilled butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 1 hour {I only did about 40 minutes and it seemed fine}.


:: for filling ::
about 5 or 6 medium sized organic d'anjou pears, sliced thinly
1/3 cup of agave nectar*
1/4 cup all purpose flour
1/2 tsp vanilla extract
1/8 tsp cardamom
1 vanilla bean, split lengthwise

* if agave nectar isn't your thing or you don't have any in the house or simply forgot to buy it, you can use 1/4 cup of natural cane sugar.

• combine pears, agave nectar, vanilla extract, cardamom and flour in large bowl.
• scrape in seeds from vanilla bean; discard bean.
• toss to blend well. let stand until dry ingredients are moistened, about 30 minutes.


:: for pie ::
• preheat oven to 400°F.
• after dough has chilled, roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. transfer to 9-inch-diameter glass pie dish. trim overhang to 1 inch.
• line another baking sheet with parchment paper. roll out second pie crust disk on floured surface to 13 1/2-inch round. cut into 3/4-inch-wide strips.
• arrange 6 dough strips in 1 direction across top of pie, spacing apart. working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. gently press ends of strips to edge of baked bottom crust to adhere. trim overhang.
• bake pie 35 minutes. tent pie loosely with foil to prevent overbrowning. continue to bake pie until filling bubbles thickly and lattice is golden brown, about 10 minutes longer. cool pie on rack.

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12 Comments:

Blogger Lizzie said...

well wouldn't you know, i've been looking for the perfect pie to bake, and this certainly looks like it will fit the bill! can't wait to try it out....

March 22, 2009 at 2:05 PM  
Blogger Sally Mae said...

I LOVE pear pies!

March 22, 2009 at 2:36 PM  
Anonymous Brian McElwain said...

Wait, so is there any cardamom in the recipe? Am I missing something?

March 22, 2009 at 2:37 PM  
Blogger alyson. said...

thanks Brian - I forgot to put that on there!!!

I'm a little sleepy today... :)

March 22, 2009 at 2:39 PM  
Blogger Lisa said...

wow, this looks incredible. I've just started to see pears at the market so I can't wait to try this!

March 23, 2009 at 3:49 AM  
Anonymous Jen said...

Holy cow.

March 23, 2009 at 11:18 AM  
Blogger amanda said...

this is gonna be my weekend treat...i can't wait! how long do you bake the bottom crust? and i haven't bought many pears before...would you use the brown or green? does it matter?

April 7, 2009 at 7:08 PM  
Blogger alyson. said...

hi Amanda!

the crust is all baked at one time, no need to pre-bake the bottom crust. I have baked with many pears before and I have to say, I've used ripe, under ripe, green, brown, red, etc. with this recipe, I'd suggest a just under ripe green or anjou pear.

good luck!!!

April 7, 2009 at 7:13 PM  
Anonymous Acai Berry said...

this looks incredible. I've just started to see pears at the market so I can't wait to try this!

May 8, 2009 at 5:21 AM  
Blogger ATigerInTheKitchen said...

Cardamom is probably my favorite spice and I adore pear desserts. Thanks for sharing...I'm going to try this as soon as I have a free afternoon!

June 28, 2009 at 3:21 PM  
Blogger alexandria said...

I love this combination. :)

June 30, 2009 at 11:35 AM  
Blogger Patricia Scarpin said...

That sounds - and looks - heavenly. Pears should be used more in baking, they are delicious!

July 27, 2009 at 11:07 AM  

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