Chef Becky's Warren Pear Pie

Chef Becky's Warren Pear Pie


3 lbs Warren pears- mostly firm and 1 lb apples peeled and cored cut into a mixture of slices and chunks
3/4 cup sugar
zest of 1 orange
3 cardamom pods (we love Diaspora Co.'s Baraka Green Cardamom)
1/2 teaspoon cinnamon (we love Diaspora Co.'s Peni Miris Cinnamon)
1 teaspoon good quality apple cider vinegar (we love Cuyama Orchards ACV)
1/2 cup flour
1 tablespoon butter
Peel and core apples and pears, cut into 1/2 chunks and slices, add sugar, mix to coat fruit, and let sit for 2 hours. 

Meanwhile, prepare the pie crust. 
Preheat oven to 425 degrees. 

After the sugar has dissolved in the fruit, strain the mixture, collecting the syrup in a bowl.
Pour the syrup into a saucepan and reduce at medium heat, until bubbles subside and the syrup barely starts to caramelize.
Take off heat and add butter. Swirl to melt the butter into the caramel. 

Let cool slightly and pour over the fruit mixture. The caramel may seize, that's ok. Pull apart into chunks to disperse throughout the fruit mixture (it will melt in cooking). 

Remove cardamom seeds from pods and crush in a mortar and pestle. Add to the fruit mixture, along with the cinnamon, the zest of 1 orange, apple cider vinegar, and 1/2 cup flour.

Roll the bottom crust into the Pie Pan. 

Freeze bottom crust for 10-15 minutes. Remove from freezer and pout in the fruit mixture. Roll out top crust. Lay top crust over fruit mixture. Crimp edges and seal.
Cut slits in the top of the crust. 

Freeze again for 15 minutes. Or while the oven heats. Preheat the oven to 425 degrees. 

Bake for 10 minutes at 425 degrees, reduce heat to 375 degrees, and cover the edges of pie with foil. 

Bake for another 45 minutes or so or until the top is bubbling and the pie sounds like it's purring. Test doneness by sliding a sharp knife into the top; if there is resistance the fruit is underdone. Cook for 10 minutes more. 
Previous Article Next Article