Tuesday, November 2, 2010

Pear Pie

I originally thought about making a pear tart, but did not have time to make the dough...needless to say, I cheated and bought a frozen pie dough and it turned out to be a PEAR PIE!!! Enjoy!

Pear Pie

1 store-bough pie shell (for time saving)
1 can pears
Raspberries, blueberries, and mint leaves for garnish

Follow the manufacturer’s instructions for cooking the pie dough. Remove from oven and let it cool.

Pastry Cream
2 cups milk or half-half
1/8 tsp Madagascar vanilla extract
½ tsp Pear extract (call 888-396-4552)
¼ cup sweetener (sugar, honey, agave syrup)
A pinch of nutmeg
1 egg + 2 egg yolks
3 tbs corn starch
3 tbs cold butter cut in small pieces
Ice water

In a small pot, bring to a boil the milk, extracts, sweetener, and nutmeg.

In a small container, mix eggs with cornstarch. When the milk mixture is starting to boil, and reduce heat. Slowly pour about ½ cup to egg mixture whisking fast to incorporate air. This is called tempering. Pour the egg mixture into the pot with the milk whisking fast and cook on medium-high heat until thick. Do not overcook.

Put the pot on ice water and add the butter little by little until all incorporated.

Slice the pears; pour the pastry cream in the pie shell and arrange the pear one close to another. Garnish the center with raspberries, blueberries, and mint leaves.

Refrigerate for at least 4 hours before serving.

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