Maple & Pecan Pear Pie with Blood Orange Olive Oil Crust
Maple and Pecan Pear Pie with Blood Orange Olive Oil Crust
This pie is as stunning as it is delicious! With a melt-in-your-mouth, light, flaky Blood Orange Olive Oil crust, it’s perfect for impressing family and friends. The maple, pecan, and pear filling will have everyone coming back for seconds!
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- Author
- Olivelle
- Prep Time
- 90 minutes
- Cook Time
- 20 minutes
- Servings
- 6
- Category
Ingredients
- 3 cups All-Purpose Flour
- ½ tsp Vanilla Bean Infused Sea Salt
- ½ tsp Baking Powder
- 2/3 cup Blood Orange Infused Olive Oil
- 1 Tbsp Prosecco Italian White Wine Vinegar
- 1 Tbsp Blood Orange Infused Olive Oil
- 4 Small Bartlett Pears
- 4 tsp French Toast Sugar Shaker, plus more for sprinkling
- 1 tsp Vanilla Bean Infused Sea Salt
- ¼ cup Brown Sugar
- ¼ cup Maple Syrup
- ¼ cup Pecans, finely chopped
- 2 Tbsp Candied Ginger, finely chopped
- 1 Egg
- 2 Tbsp Milk
Directions
- In a bowl, combine 3 cups flour, Vanilla Bean Sea Salt and baking powder. Mix in Blood Orange Olive Oil and Prosecco Vinegar, mixing into coarse crumbs. Turn the dough out onto a lightly floured surface. With your hands, gently but quickly, knead the dough just until combined, adding more flour if dough feels too soft or ice water (1 Tbsp at a time) if dough is too dry. Flatten into a disk shape and wrap with plastic wrap. Chill for at least 1 hour.
- Preheat oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with 1 Tbsp Blood Orange Olive Oil.
- Cut pears in half lengthwise. With a spoon, core the seeded area out to create a well for filling.
- In a bowl, combine the French Toast Sugar Shaker, Vanilla Bean Sea Salt, brown sugar, maple syrup, pecans, and ginger for filling.
- Take out dough and roll out in 1/4" to 1/2" thickness and cut into four pieces large enough to wrap each pear in.
- Spoon the filling mixture into both halves of each pear and place back together. Place each pear on the center of a dough sheet. Wrap the dough up and around the pears to enclose.
- Place each pastry-wrapped pear into the prepared muffin tin. Decoratively cut leaves out of the extra piece of dough and place atop the pears to finish. Using a paring knife, cut a few small slits around the top for air to escape while baking.
- In a small bowl whisk together the egg and milk. Brush the egg wash on each of the pies. Finish with a sprinkle of sugar shaker.
- Bake until the crust is golden brown, about 15-20 minutes. Let cool 5 minutes and then carefully remove from pan. Enjoy warm or at room temperature!