Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 10/21/2010 This recipe makes me hungry. I want to try this one and hoping that I can do it perfectly. This will surely make my husband surprise knowing that he know that I don't have any idea in cooking. Thank you for this recipe.
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Gallery Pear Pandowdy Recipe Summary prep: 25 mins total: 3 hrs Servings: 8 Yield: Makes one 8-by-11-inch pie
Ingredients For the Crust 1 3/4 cups all-purpose flour 1/2 cup blanched hazelnuts, toasted and finely ground 1 teaspoon granulated sugar Salt 2 sticks cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash Fine sanding sugar, for sprinkling For the Filling 4 pounds firm, ripe pears such as Bosc or Bartlett, peeled, cored, and cut into 1/2 -inch wedges 1/3 cup granulated sugar 1/4 cup chopped dried figs 2 tablespoons fresh lemon juice 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg
Cook’s Notes Make Ahead: Dough can be frozen for up to 1 month. Thaw before using Cook’s Notes Serving Idea: Pair this dessert with pungent blue cheese.
Gallery Pear Pandowdy
Recipe Summary prep: 25 mins total: 3 hrs Servings: 8 Yield: Makes one 8-by-11-inch pie
Gallery
Pear Pandowdy
Pear Pandowdy
Pear Pandowdy
Recipe Summary prep: 25 mins total: 3 hrs Servings: 8 Yield: Makes one 8-by-11-inch pie
Recipe Summary
prep: 25 mins total: 3 hrs
Servings: 8 Yield: Makes one 8-by-11-inch pie
prep: 25 mins
total: 3 hrs
prep:
25 mins
total:
3 hrs
Servings: 8
Yield: Makes one 8-by-11-inch pie
8
Makes one 8-by-11-inch pie
Ingredients
Ingredients
1 3/4 cups all-purpose flour 1/2 cup blanched hazelnuts, toasted and finely ground 1 teaspoon granulated sugar Salt 2 sticks cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash Fine sanding sugar, for sprinkling
4 pounds firm, ripe pears such as Bosc or Bartlett, peeled, cored, and cut into 1/2 -inch wedges 1/3 cup granulated sugar 1/4 cup chopped dried figs 2 tablespoons fresh lemon juice 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg
Directions
Make the crust: Pulse flour, hazelnuts, granulated sugar, and 1 teaspoon salt in a food processor until just combined. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add 1/4 cup water and process until mixture just begins to hold together. If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
Preheat oven to 375 degrees. Roll out dough to a 1/8-inch-thick rectangle on a lightly floured surface. Transfer to a piece of parchment. Cut dough into 2-by-3-inch pieces. Freeze until firm, about 30 minutes.
Meanwhile, make the filling: Combine pears, granulated sugar, figs, lemon juice, flour, cinnamon, and nutmeg in a large bowl. Transfer filling to an 8-by-11-inch baking dish.
Arrange dough pieces in a patchwork design, overlapping slightly and leaving holes in between as steam vents. Brush with egg wash, and sprinkle with sanding sugar. Bake until top is golden brown and filling is bubbling in the center, about 55 minutes. Let cool for 15 minutes before serving.
Cook’s Notes Make Ahead: Dough can be frozen for up to 1 month. Thaw before using
Cook’s Notes Serving Idea: Pair this dessert with pungent blue cheese.
Cook’s Notes
Make Ahead: Dough can be frozen for up to 1 month. Thaw before using
Serving Idea: Pair this dessert with pungent blue cheese.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/21/2010 This recipe makes me hungry. I want to try this one and hoping that I can do it perfectly. This will surely make my husband surprise knowing that he know that I don't have any idea in cooking. Thank you for this recipe.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/21/2010 This recipe makes me hungry. I want to try this one and hoping that I can do it perfectly. This will surely make my husband surprise knowing that he know that I don't have any idea in cooking. Thank you for this recipe.
Martha Stewart Member
Rating: Unrated 10/21/2010
This recipe makes me hungry. I want to try this one and hoping that I can do it perfectly. This will surely make my husband surprise knowing that he know that I don’t have any idea in cooking. Thank you for this recipe.
Rating: Unrated
All Reviews for Pear Pandowdy
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pear Pandowdy
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
