This year I discovered a new found love and respect for pie.
I used to be more of a cake person, but that’s when the thought of pie brought about visions of pumpkin, chocolate cream and lemon meringue. Me, being not a huge fan of the creams and gel textures would shy away from the idea of pies. I had completely forgotten about the whole fruit pie phenomenon.
It really all started with these mini pies that I baked back in July. Peach and blackberry chunks wrapped in flaky, golden crust. It was heaven in a pie pan for me.
After that, freshly baked fruit pies with big chunks of fruit have taken over as my dessert of choice. And although, making and baking pies is a tad more work than a cake, I dare say, the end result just might be worth it.
This spiced pear plum pie just screams fall to me. Since I’m not the biggest fan of pumpkin (and sweet potato) pies – don’t get me wrong, I like them, but I don’t love them. The desire to sit down and eat half of a pumpkin pie, just isn’t as appealing to me as sitting down and eating half of this spiced pear plum pie.
This was also my first venture into making pie crust from scratch. It wasn’t as intimidating as I thought, but it is more work than just buying pre-made dough.
I will be the first to admit that I still have lots of room to practice on making my own pie dough, but I am proud of this first attempt. Just make sure that the butter and water that goes into your pie dough stay cold, and you’re pretty much good to go from there.
And another great thing about pie? It’s great for sharing.
Because let’s face it, even if you want or think that you can eat an entire 9″ pie by yourself, it’s just that much better when you share it with friends and family. Maybe next week over Thanksgiving?
Spiced Pear Plum Pie (serves 12)
3 3/4 cups all-purpose flour
1 tablespoon sugar
1/2 tablespoon kosher salt
1/2 teaspoon baking powder
1 1/4 cups cold unsalted butter
2/3 cup ice-cold water
Spice Pear Plum filling adapted from Better Homes & Gardens
4 firm Barlett pears, peeled, cored and roughly chopped
3 red plums, pits removed and cut into similar sized pieces as pears
1 1/4 cups sugar
1/4 cup cornstarch
zest from half a lemon
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
juice from half a lemon
1/4 teaspoon vanilla
This was my first time making pie crust and instead of listening to me stumble through the instructions, head on over to this site for a helpful video on making pie crust.
Preheat the oven to 375˚F. Roll out pie crust pastry to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate, then trim pastry even with rim of tin.
In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears and plums. Add lemon juice and vanilla. Add sugar mixture; toss and mix well to coat. Transfer the fruit filling to prepared pie pan.
Roll remaining pastry portion intoto a 12-inch circle. Cut any desired shapes into pie crust if you’re feeling fancy. Otherwise, just place the pastry dough on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin, and fold top pastry under bottom pastry. Cut 4 small slits in top crust to allow steam to escape (if you did not cut a design into the crust before layering it on to of the fruit).
Beat egg and brush on top of pie.
Place the pie in the oven and bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning.
Remove pie from the oven and let cool on wire rack. Serve warm and enjoy!If you enjoyed this post, Get free updates via RSS or Email and connect with me on