![]() ![]() ![]() If not used immediately, clean custard off sides of pan and dot top with softened butter to prevent a skin from forming on the surface. Off heat, beat in the butter, then the flavorings, macaroons or almonds and optional kirsch. Then over moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly (be careful the custard does not scorch on the bottom of the pan). When mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste. Stir slowly with a whisk, reaching all over the bottom of the pan. Pour the mixture into saucepan and set over moderate heat. Then beat in the boiling milk in a thin stream of droplets. 8.īake the shell for 8 to 9 minutes with pie weights or beans (blind-baking) and then another 7 to 10 minutes longer (for a fully cooked shell).īeat the egg and egg yolk in a mixing bowl, gradually adding the sugar, until mixture is pale yellow and forms the ribbon. Mold the pastry in a flan ring or false-bottomed cake pan (work rapidly if you have used the full amount of sugar, as the dough softens quickly). 6.įorm again into a ball, wrap in waxed paper and chill for several hours until firm. Place on a pastry board and with the heel of your hand, not the palm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches (the dough will be quite sticky if you have used the full amount of sugar). 4.īlend in the egg and vanilla and knead the dough rapidly into a ball. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the fat is broken into bits the size of small oatmeal flakes. The gold turned out to be a subtle and pretty surprise.Place the flour, sugar, butter, vegetable shortening and baking powder in the mixing bowl. My original plan was to use fall colors on the leaves, red, orange, green to top my Bourbon-Pear Pie, but not all of my decorative sugars made it here from Iowa. Trim the excess dough, and crimp the edges. If you prefer to make a two-crust pie and skip making the leaves…place the second pie crust on top of the pears.I used gold decorative sugar because that is what I had on hand.If you do not wish to use bourbon…substitute water or apple juice with 2 teaspoons of pure vanilla extract.Make sure your butter and water are ice cold when you add them to your pie crust!. ![]() With a scoop of vanilla ice cream of course!! Recipe Notes & Tips Remove from the oven and allow to cool for 1 hour before serving. Bake until the crust is light golden brown, the pears are tender, and the filling is bubbly, about 1 hour. Place the pie on a baking sheet and slide on top of the inverted baking sheet in the oven. Lay the leaves over the top of the filling, overlapping some until almost all of the pie is covered but some of the filling is still showing through. Stir into the cooled pears and pour into the chilled pie crust. Mix the cornstarch and 2 tablespoons of bourbon together in a small bowl. Continue pulsing in short bursts until the butter is incorporated and small pea sized pieces form.Ĭontinue to pulse while slowly streaming the water into the mixture until a ball forms.ĭivide the dough into two equal portions. Place the flour, sugar, salt, and butter into the bowl of a food processor. You are not required to make this sugar-coated top crust for your pie, but isn’t it pretty? If you can make cut-out cookies for the holidays, you can make this crust.Īre you ready? There are a lot of steps, but non of them are complicated…I promise. First up, a delicious and elegant Bourbon-Pear Pie that is perfect for any holiday gathering. Whatever the reason may be, I have tons of recipe ideas bouncing around in my head. Or maybe the fact that it brings us one step closer to the holidays. I’m not sure why, but I am really excited about fall this year! Maybe it is the desire for the incessant heat to end. ![]()
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