Maple & Pecan Pear Pie with Blood Orange Olive Oil Crust
Maple & Pecan Pear Pie with Blood Orange Olive Oil Crust
Brie Thompson
4
40 minutes
25 minutes
This is the pear pie I want on the table the minute fall arrives. Each pear gets wrapped in a flaky crust made with Blood Orange Infused Olive Oil and Prosecco Italian White Wine Vinegar, then filled with maple, pecans, cinnamon, and candied ginger. A little Vanilla Bean Infused Sea Salt makes those cozy, sweet flavors taste even richer. Serve these pear pies warm and watch everyone ask for seconds.
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Ingredients
Pie Dough
- 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
Filling
- 1 Tbsp Blood Orange Infused Olive Oil
- 4 Small Bartlett Pears
- 3 tsp Cinnamon
- 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
Combine the all purpose flour, Vanilla Bean Infused Sea Salt, and baking powder in a large bowl. Mix in Blood Orange Infused Olive Oil and Prosecco Italian White Wine Vinegar until coarse crumbs form.
Turn the dough out onto a lightly floured surface. Gently but quickly knead just until combined, adding more flour if the dough feels too soft or 1 Tbsp of ice water at a time if it is too dry. Flatten the dough into a disk and wrap in plastic wrap. Chill for at least 1 hour.
Preheat the oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with Blood Orange Infused Olive Oil.
Cut the pears in half lengthwise. Scoop out the seeded core of each half with a spoon to make a well for the filling.
Combine the cinnamon, Vanilla Bean Infused Sea Salt, brown sugar, maple syrup, pecans, and candied ginger in a bowl to make the filling.
Roll out the dough to ¼ to ½ inch thick. Cut into four pieces, each large enough to wrap a pear.
Spoon the filling into both halves of each pear and place the halves back together. Place each pear in the center of a piece of dough. Wrap the dough up and around the pear to enclose.
Place each wrapped pear in the prepared muffin tin. Cut leaves from the extra dough and place them on top of the pears. Cut a few small slits around the top with a paring knife so air can escape while baking.
Whisk together the egg and milk in a small bowl. Brush the egg wash over each pie. Sprinkle with sugar.
Bake until the crust is golden brown, 15 to 20 minutes. Let cool for 5 minutes, then carefully remove from the pan. Serve immediately.