I have modified a recipe from a cooking class The Seasoned Chef Cooking School and found it delicious. The original recipe by Chef Amy Hoyt used cranberries and golden raisins.

I had neither so I tried something different.

It isn't going to win any prizes for presentation but it tastes great.

Recipe

  • 6 Bartlett pears, peeled, cored and cubed
  • Toasted walnuts chopped.. I seldom measure. There was probably and cup and half
  • 1 cup raisin, soaked for 1/2 hour in Grand Marnier (reserve the liquid)
  • 1/4 cup maple syrup
  • 1 tsp. Vanilla
  • 1/2 cup sugar
  • 3 Tbsp AP flour
  • Zest of one orange

Preheat oven to 350 F

Toss walnuts, drained raisins, pears in a bowl and blend in syrup, vanilla and reserved Grand Marnier

Whisk sugar, flour and zest in a separate bowl and fold into fruit mixture.

Place in an unbaked pie crust and bake until brown and bubbly. (About 45 mins in my oven)

I use Chef Amy's perfect pie crust and feel it is aptly titled

Pie Crust

Process 2 sticks of frozen unsalted butter and 2 2/3 cups of AP flour in a food processor until it looks like coarse corn meal

With the processor running add 1/2 cup of ice water in a steady stream

Pulse until dough almost comes together

Form into two balls and either refrigerate or use immediately

This makes enough for a bottom and top crust. I used a lattice crust so had some left over.

I just topped the left over dough with cinnamon and sugar and baked it. Brought back childhood memories.

This entry was posted on October 6, 2009 at 6:21 PM and has received 2089 views. There are currently 4 comments. Print this entry.