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Strawberry Pear September Pie
"I call this a September Pie because I can buy the best pears at this time, and its a perfect recipe for a summer-fall transition. A pinch of cocoa powder is my secret ingredient."
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Original recipe yields 6 servings
Note: Recipe directions are for original size.
2 1/2 cups all purpose flour
1/4 cup white sugar
3/4 teaspoon salt
3/4 cup cold diced butter
1 large egg
3-4 tablespoons ice water
1 baking apple
6 Bartlett pears
1/2 cup halved strawberries
2/3 cup sugar
1/4 teaspoon fresh grated ginger
1/4 teaspoon salt
1/2 teaspoon fresh nutmeg
1/2 stick of butter
1/4 cup all purpose flour
1/4 teaspoon cocoa powder (optional)
1/2 teaspoon pure vanilla extract
1 beaten egg
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Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed.
Then rub in the remaining butter until it resembles coarse cornmeal mixed with bits of butter.
Refrigerate if it gets sticky.
Beat the egg with 3 tablespoons of the water.
Drizzle it evenly over the dough.
Lightly stir the dough together.
The dough should just hold together when you squeeze it together, with some dry crumbly bits.
If you find the dough is dry, sprinkle it with the final tablespoon of water.
Divide the dough in half and wrap each half in plastic wrap and shape into disks.
Refrigerate at least 1 hour. Lasts up to two days in the fridge, two months in the freezer.
Finely grate the lemon zest and set aside.
Peel, core and then slice both the apple and pears into 1/2-inch slices.
Squeeze the lemon juice over the fruit, then toss fruit with the sugar, salt and nutmeg.
In a seperate bowl, toss the strawberries with cocoa powder and ginger.
Melt the butter in a large skillet over medium-high heat. Add the pears and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes.
Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Add the strawberries.
Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly.
Stir in the vanilla and lemon zest; and remove from the heat.
Cool completely and set aside.
Dust your work surface with flour.
Roll a disk of dough into an 11 to 12-inch circle.
Transfer the dough to 9-inch glass pie pan, trimming so it hangs about 1/2-inch over the edge.
Fill the crust with the prepared fruit so it mounds slightly in the center.
Roll the remaining dough into a 12-inch circle.
Brush the rim of the crust with some of the egg.
Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch.
Trim crust if needed.
Fold the top crust edge under the bottom one, then press the edges together to seal.
Flute the crust.
Refrigerate the pie for at least 20 minutes.
Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
Brush pie with egg and sprinkle with sugar.
Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F.
Bake until the crust (both top and bottom) is golden brown, about 50 minutes more.
If the edges begin to brown too quickly, cut a piece of aluminum foil and cover the edges with it.
Cool on a rack and then serve.
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