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Pear & Cherry
Almond-Crunch Pie
Pears, dried cherries and almonds make a tasty pie,
one that will be a welcome addition to any table.
Crust
1 cup King Arthur Pie & Pastry Blend or Unbleached
All-Purpose Flour
heaping 1/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
2 to 4 tablespoons ice water
Filling
8 cups peeled, cored, sliced pears (about 3 pounds
whole pears)
1/4 cup King Arthur Pie Filling Enhancer
1 tablespoon lemon juice
2/3 cup sugar
1 cup dried cherries, sweet or tart
1 teaspoon almond extract
Topping
5 tablespoons butter
1/2 cup light brown sugar
1/2 cup King Arthur Unbleached All-Purpose Flour
1/2 cup almond brittle crunch or toasted diced
almonds
Crust: In a mixing bowl, the bowl of an electric
mixer, or food processor, whisk together the flour
and salt. Cut in the butter and shortening, mixing
till well -- combined and crumbly. Then drizzle ice
water over the mixture, tossing till it begins to
come together. Gather it into a ball, flatten
slightly, and refrigerate for 30 minutes, covered.
Filling & Topping: In a large bowl, stir together
the filling ingredients, mixing till well-combined.
Set aside. Mix the topping ingredients together till
crumbly; set aside.
Assembly: Roll the pie crust into a 12-inch round,
and lay it gently into a 9-inch pie plate. Spoon in
the filling, then sprinkle the topping over the
filling.
Bake the pie in a preheated 425°F oven for 15
minutes. Reduce the heat to 375°F, and bake an
additional 45 minutes, or until the top is brown and
filling is bubbly. Yield: 1 pie, about 12 servings.
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