SPICED PEAR PIE WITH BUCKWHEAT CRUMBLE
Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe for a seasonal pear pie from renowned Southern chef Scott Peacock fits the bill. Peacock takes the humble crumble pie to the next level by folding buckwheat flour into the streusel topping, creating a nutty, more wholesome flavor for this pear-filled stunner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h50m
Yield Serves 10 to 12
Number Of Ingredients 19
Steps:
- Crust: Preheat oven to 375°F. Roll out dough to a 13-inch round on a lightly floured surface. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to make a uniform edge, then crimp with fingertips. Mark indentations with the tines of a fork for a more decorative edge, if desired. Refrigerate until firm, 30 minutes.
- Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 25 minutes. Carefully remove beans and parchment; bake until golden on bottom, 5 to 10 minutes more. Transfer to a wire rack; let cool completely. (Cooled crust can be loosely covered with plastic wrap and stored at room temperature up to 1 day.)
- Streusel topping: Whisk together both flours, sugar, salt, cinnamon, and cardamom in a bowl. Add butter and massage in with your fingers until thoroughly combined. Press topping into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
- Filling: Place pears in a steamer basket set over a pot of simmering water. Cover and steam until tender but still holding their shape, 12 to 15 minutes. Transfer to a baking sheet; let cool to warm room temperature, about 15 minutes. In a large bowl, stir together flour, salt, sugar, cinnamon, lemon zest, and pepper. Stir in cane syrup, lemon juice, and ginger to form a loose paste. Add cooled pears and raisins, tossing to evenly coat. Transfer filling to crust, mounding mixture in center. Break topping into bite-size pieces and sprinkle evenly over filling.
- Bake until filling is bubbly, pears are tender, and topping turns golden brown, 55 to 65 minutes. Transfer to wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day.
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NeatSONIC JGM
[email protected]I'm allergic to pears, so I used apples instead. The pie was still very good.
Snappa Bloq20
[email protected]I didn't have any buckwheat flour, so I used all-purpose flour instead. The pie still turned out good.
Josefina Tobias
[email protected]I found the instructions to be a bit confusing, but the pie turned out okay.
Asikur Asik
[email protected]This pie is a bit sweet for my taste, but I still enjoyed it.
Saaka Abdul Hakim
[email protected]The buckwheat crumble topping is a nice touch.
Furry Luzar
[email protected]I love the combination of pears and spices in this pie.
Farhad mia
[email protected]This pie is a great way to use up leftover pie dough.
Anowara Begum
[email protected]My husband says this is the best pie I've ever made!
mob
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great.
Roguex4 Roguex4
[email protected]This pie is perfect for a special occasion. It's beautiful and delicious.
FoolishRich Life
[email protected]I'm so glad I tried this recipe. It's a new favorite in my household.
Rana Noorali
[email protected]This pie was a hit with my family! Everyone loved it.
Armani Baearam
[email protected]This pie is so delicious! I'll definitely be making it again.
Cam Smith
[email protected]I made this pie exactly as the recipe states and it turned out perfectly. I highly recommend it!
Theme Saga
[email protected]This pie is a bit more time-consuming to make than some other pies, but it's worth the effort. The end result is a truly special dessert.
Teri Davidson
[email protected]I'm not a huge fan of pears, but I loved this pie! The spices really balanced out the sweetness of the pears.
Sufiyan Prince
[email protected]The buckwheat crumble topping is a nice change from the traditional all-butter crust. It adds a nutty flavor and texture that I really enjoyed.
Talent Kapondoro
[email protected]This pie is a great way to use up leftover pears. I had a bunch of pears that were about to go bad, so I decided to make this pie and it turned out great!
Rukaiya khatun
[email protected]I made this pie for a dinner party and it was a huge hit! Everyone loved the combination of sweet and savory flavors.
CJ Aucamp
[email protected]This spiced pear pie with buckwheat crumble is an absolute delight! The flavors of the pears, spices, and buckwheat crumble blend together perfectly, creating a truly unique and satisfying dessert.