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Caramel Pear Pie

Extra Light
  • FOR THE DOUGH
  • 13½ oz. (3 cups) all-purpose flour, more as needed; plus 1 Tbs. (¼ oz.) for the paste
  • 2½ tsp. granulated sugar
  • 1 tsp. table salt
  • ½ tsp. baking powder
  • 2/3 cup plus 2 Tbs. Filippo Berio Extra Light Olive Oil
  • FOR THE FILLING
  • ½ cup plus 2 tsp. granulated sugar
  • ½ tsp. table salt
  • 3 Tbs. heavy cream
  • ½ tsp. vanilla
  • 2½ lb. medium Bartlett pears, about 4, peeled, cored, and sliced into 1/3-inch wedges
  • ½ oz. (2 Tbs.) all-purpose flour
  • 1 tsp. ground ginger
  • 2 Tbs. sanding sugar
  • Ice cream or whipped cream, for serving
    • This easy-to-prepare olive oil pie dough has a light texture. The olive oil lends a fruity flavor that is a fitting complement to the caramel pear filling.

      MAKE THE CRUST

    • Position a rack in the center of the oven and heat the oven to 400 degrees F.
    • In a large bowl, whisk together131/2 oz. (3 cups) of the flour, the sugar, salt, and baking powder. In a small bowl, whisk 2/3 cup oil with 7 Tbs. of water. Mix the wet ingredients into the dry ingredients with a fork until just combined. Knead the dough in the bowl with your hands until well combined. Remove 1/3 of the dough (about 7 oz.). Press both portions into two disks. Wrap each separately in plastic, and refrigerate for 30 minutes, or until firm enough to roll.
    • Roll the larger disk of dough between 2 sheets of lightly floured parchment paper (flour the top of the dough, too) into a 13-inch circle. Gently transfer the dough into a 9-inch pie plate, preferably glass, by folding it in half and unfolding it into the plate. Do not stretch the dough as you line the plate. Gently lift the outer edges of the dough to give you enough slack to line the sides of the plate without stretching the dough. Trim the overhanging dough to 1/2 inch from the edge of the pan. Roll the dough under itself around the edges of pie plate.
    • To crimp the edge, have one hand on the inside edge, and one hand on the outside, and use the index finger of the inside hand to push the dough between the thumb and index finger of the outside hand to form a V-shape. Repeat around the edge of the pie plate. Repair any cracks in the dough with the leftover scraps.
    • Prick the sides and bottom of the crust all over with a fork. Refrigerate until firm, about 30 minutes. Line the pie shell with foil or parchment and fill it with dried beans or pie weights. Bake for 15 minutes; remove the foil and beans. In a small bowl, whisk the remaining 1 Tbs. (1/4 oz.) of the flour with 2 Tbs. water into a smooth paste. Brush the inside and sides of the pie shell, concentrating on any cracks. Bake 5 minutes longer. Let cool on a wire rack.
    • MAKE THE FILLING

    • Reduce the oven temperature to 375 degrees F.
    • In a 2-quart saucepan, combine 1/2 cup of the sugar and the salt with 2 Tbs. water. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Reduce the heat to low and cook, swirling the pan occasionally, until the mixture turns deep golden brown, 7 to 10 minutes. Remove from the heat. In a small bowl, whisk the cream and vanilla. Pour the cream mixture into the pan. Be careful; it will splatter. Return the pan to the heat and cook, stirring until smooth, about 1 minute. Set aside to cool slightly.
    • Meanwhile, roll the smaller disk of dough into a 10-inch circle between lightly floured parchment paper (flour the top of the dough, too). Using a fluted pastry wheel, pizza cutter, or sharp knife, cut the dough into six 1-inch strips. Transfer the strips to a lightly floured large flat plate or small baking sheet, cover with plastic wrap, and refrigerate until ready to use.
    • In a medium bowl, toss the pears with the flour, ginger, and the remaining 2 tsp. sugar. Transfer the mixture to the pie shell and pat down evenly. Drizzle the caramel evenly over the fruit. If the caramel hardens, melt it briefly over low heat.
    • MAKE THE LATTICE TOP AND BAKE THE PIE

    • Arrange three strips of dough evenly over the filling (all strips should hang over the edges of the pie). Gently fold back the first and the third strips about 2/3 of the way. Put another strip of dough on top of the pie perpendicular to the first three strips.
    • Unfold the two folded strips so they lie on top of the newer perpendicular strips. Fold back the original center strip that wasn’t folded back last time. Lay a second strip of dough parallel to the last strip at the center of the pie. Unfold the folded center strip over the perpendicular strip. Fold back the first and second original strips again. Lay the last strip of dough on the pie, and unfold the original two strips on top of the last perpendicular strip. Trim the excess dough around the edge of the pie, and press the edges of the strips into the edges of the pie shell.
    • Alternatively, evenly space 3 strips of the dough on top of the pie. Evenly space the remaining 3 strips over the first strips at a 90-degree angle.
    • Brush the lattice strips with the remaining olive oil and sprinkle with the sanding sugar.
    • Bake the pie on a rimmed baking sheet until the pears are cooked through, the filling is bubbling, and the lattice crust is golden brown, 55 to 70 minutes. Use a pie crust shield or foil to cover the edges if the crust is getting too dark. Transfer the pie from the baking sheet to a rack to cool completely.
    • Serve with ice cream or whipped cream, if you like.
    Prep Time

    45 min


    Cook Time

    2 hr 30 min


    Total Time

    3 hr 45 min


    Servings

    8

     


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    Categories

    Desserts

    Ingredient:

    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Light

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