Fruit pies are always lovely in the fall. Especially this one. This is a variation on the classic apple pie. Instead I use Asian pears. For those of you who are not familiar with Asian pears, they are the pear/apple looking things in the store that are often carefully wrapped in foam. They are wonderful! They have the consistency of an apple but a floral scent and taste that is unique. I am lucky enough to have two large Asian pear trees in my yard that are full of fruit right now. Enjoy a slice of this pie, hot with some vanilla ice cream.

 

Ingredients

For the crust:

3 cups – all-purpose flour

1 tsp. – kosher salt

1 tsp. – sugar

1 cup plus 1 Tbsp. – butter flavored Crisco (In my experience, using name-brand Crisco over generic brand shortening actually makes a big difference. Hydrogenated fats, here we come!)

1/3 cup – ice water

1 Tbsp. – white vinegar

1 egg – beaten

extra beaten egg and sugar for brushing

 

For the filling:

6 cups – Asian pears

1/2 cup – packed brown sugar

1/2 cup – sugar

1/4 cup – all-purpose flour

1 tsp. – cinnamon

1/4 tsp. – ground nutmeg

1/4 tsp. – kosher salt

1 Tbsp. – lemon juice

1 tsp. – vanilla extract

4 Tbsp. – heavy whipping cream

4 Tbsp. – butter

 

Instructions

First, make the pie crust. Chill all ingredients including the flour and vinegar. Combine the flour, kosher salt, and sugar. Cut in the chilled shortening with a pastry blade until the mixture resembles a course cornmeal. In a separate bowl add the vinegar and water to the beaten egg. Add the liquid mixture, one Tbsp. at a time to the dry mixture, stirring with a fork. This should ball up into a firm dough. Remember not to overwork the dough! Chill in the refrigerator for at least one hour.

Now to make the filling. First preheat the oven to 450 degrees Fahrenheit. Peel and slice the Asian pears, then add the lemon juice. Combine all dry ingredients in a large bowl then add the pears. Mix well. Add the vanilla extract and cream. Melt the butter in a large heavy skillet and cook the pear mixture for 6 to 8 minutes or until the pears are appropriately softened.

Roll out about 3/4 of the crust dough and place in a pie dish (being careful not to overwork the dough). Place the filling inside. Roll out the remaining dough and, using a pizza or pastry cutter, cut the dough into strips. Lattice the strips on the top of the pie. Decorate and seal the edges. Lightly brush the top of the pie with some egg wash (beaten egg with a little water) then sprinkle sugar and optionally cinnamon on top.

Place a baking sheet on a rack below the pie in the oven (fruit pies tend to drip and make a mess) and bake for 15 minutes then reduce the temperature to 350 degrees and bake for 45 minutes or until the crust is golden brown and the filling is bubbling. Let cool slightly before eating.