Best 2 Pear And Tart Cherry Pie Recipes
Indulge in a delectable journey as we explore the realm of delectable pies, where sweet and tart flavors harmoniously blend in a symphony of taste. Discover the secrets behind crafting the perfect Pear and Tart Cherry Pie, a masterpiece that captures the essence of summer's bounty. This comprehensive guide unveils the art of creating a flaky, golden crust that encases a vibrant filling of juicy pears and tangy tart cherries. Embark on a culinary adventure as we delve into the nuances of selecting the finest ingredients, mastering the techniques of pie making, and unlocking the secrets to achieving that perfect balance of flavors. Along the way, uncover a treasure trove of additional recipes that showcase the versatility of this classic dessert. From the rustic charm of a Dutch Apple Pie to the sophistication of a French Apple Tart, each recipe promises a unique taste experience. With detailed instructions, helpful tips, and an abundance of inspiration, this article equips you to create stunning pies that will delight your taste buds and leave your loved ones clamoring for more.
Check out the recipes below so you can choose the best recipe for yourself!
PEAR AND TART-CHERRY PIE
This pie is a winner at any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cherries in small bowl, cover with 1 cup hot water. Let stand until cherries have softened, about 30 minutes. Meanwhile, thinly slice pears. Transfer pears to a large bowl, and toss with lemon juice. Drain cherries; add to pears along with sugar, flour, cinnamon, nutmeg, and cloves. Toss; set aside.
- On a lightly floured surface, roll out one pate brisee round to 1/8 inch thick. Fit dough into a 9-inch pie pan. Fill pie bottom with reserved cherry-pear filling, and dot with butter.
- Reflour surface, and roll out remaining piece of dough to 1/8 inch thick; place on top of filled pie shell. Crimp top and bottom edges together; cut slits across top of dough. Sprinkle the top of the pie with sugar. Bake until the crust is golden and baked through, 40 to 45 minutes. Let cool on a wire rack.
PATE BRISEE FOR PEAR AND TART-CHERRY PIE
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies
Number Of Ingredients 5
Steps:
- Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
- With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
- Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
- Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.
Tips:
- Use ripe fruit: This will ensure that your pie is bursting with flavor. If your fruit is not ripe, it will be tart and not as sweet.
- Don't overfill the pie crust: This will prevent the filling from bubbling over and making a mess. Leave about 1 inch of space between the filling and the edge of the crust.
- Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through. If you don't bake the pie long enough, the filling will be runny.
- Let the pie cool for at least 30 minutes before serving: This will allow the filling to set and the flavors to meld together.
Conclusion:
This pear and tart cherry pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pears and tart cherries is a perfect balance of flavors. The pie crust is flaky and buttery, and the filling is thick and gooey. This pie is sure to be a hit with everyone who tries it.
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