PEAR-RASPBERRY HEART PIE
This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes cut out from the top crust, offering a window to what's within. Baking times are the same for either variation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust pie
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll out 1 disk of dough to a 13-inch circle, 1/8 inch thick. Fit dough into a 9-inch pie dish, and trim edges, leaving a 1/4-inch overhang, and refrigerate. Reserve scraps. Roll out second disk to 1/8-inch thickness. Cut out 48 2-inch hearts, using scraps from bottom crust if necessary. Transfer to a parchment-lined baking sheet, and refrigerate until firm.
- Whisk together granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add pears, raspberries, and lemon juice, and toss to coat. Spoon mixture into pie shell, piling high in the center. Dot with butter. Tuck overhang under dough so edges are flush with rim. Brush lightly with water. Arrange 22 hearts around edge of pie: Press hearts gently on edge, alternating direction and overlapping slightly. (To help hearts stick, lightly brush each with water as needed.) Repeat, overlapping 16 hearts for the second circle. Repeat, overlapping 10 hearts, points in, for the final circle. (The hearts' points will create a star-shaped vent in the center, about 1 1/2 inches wide.) Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar.
- Alternatively, make the cut-out-heart pie: Following the directions in step one, leave the top crust whole and cut out hearts in center of dough using heart cutters in varying sizes. Transfer top crust to a parchment-lined baking sheet, and refrigerate until firm. Prepare the filling as in step 2, but do not tuck overhang under dough. Brush edge of shell lightly with water, then drape top crust over filling, centering design. Gently press dough around filling to fit, and trim excess dough, leaving a 1/2-inch overhang. Tuck overhang under bottom crust so edges are flush with rim, then crimp edges. Whisk yolk and water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar. Transfer pie to freezer until very firm, about 30 minutes.
- Preheat oven to 400 degrees with rack on the lowest third. Place pie on a rimmed baking sheet, and bake until crust turns light gold, 20 to 25 minutes. Reduce oven temperature to 375 degrees. Bake, rotating halfway through, until crust is golden brown and juices are bubbling, about 1 hour and 25 minutes. Let cool before serving.
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Beauty Yuyi
[email protected]I'm not sure how I feel about the heart shape. It's a bit too cheesy for my taste.
Mama Nuru251
[email protected]This pie is perfect for a special occasion. I'm going to make it for my anniversary.
Muhammad Ibrahim jamali
[email protected]I'm allergic to pears. :(
Binodh Kushwaha
[email protected]This pie looks so good, but I'm on a diet. Maybe I'll just look at the pictures.
Frisk Little
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry.
Kailla Sakil
[email protected]This recipe seems a bit complicated. I think I'll try a different one.
Heather Cole
[email protected]I'm not a big fan of raspberries, but I think I would still like this pie.
Uchenna Nsoedo
[email protected]This pie looks amazing! I can't wait to try it.
Rosalina Ayala
[email protected]I love the idea of a heart-shaped pie, but I'm not sure I have the skills to make it. Maybe I'll just stick to round pies.
Ayaan Ahmed
[email protected]This was my first time making a heart-shaped pie, and it turned out great! Thanks for the recipe!
Ginny Belcher (Mistikal)
[email protected]I'm not a huge fan of pears, but I thought I would give this recipe a try. I was pleasantly surprised! The pears and raspberries were a great combination, and the pie was not too sweet.
Duduzile Precious
[email protected]The pear raspberry heart pie was a bit too sweet for my taste, but my kids loved it. I would probably reduce the amount of sugar next time.
Cropper Acheampomaa
[email protected]This pie was a little bit more work than I expected, but it was worth it. The end result was a beautiful and delicious pie that everyone loved.
Rose Monroe
[email protected]I made this pie for Valentine's Day and it was a huge success! My boyfriend loved the heart shape and the pie tasted amazing. I would highly recommend this recipe.
halim chowdori
[email protected]The pear raspberry heart pie was easy to make and turned out beautifully. The crust was flaky and the filling was sweet and gooey. My family loved it!
Nun Yassin
[email protected]This pear raspberry heart pie was a hit! The combination of sweet pears and tart raspberries was perfect, and the heart shape was a fun and festive touch. I would definitely make this pie again.