Prep 1 hr 30 mins
Cook 1 hr
From "NY Times"
- 4 bosc pears, peeled and cored (about 2 pounds)
- 4 Anjou pears, peeled and cored (about 2 pounds)
- 6 tablespoons pomegranate molasses
- 3 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons tapioca
- 3⁄4 cup light brown sugar
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- flour, for dusting
- 2 (9 inch) pie crusts (see recipes for 9 inch pie dough)
- Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1½ tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
- Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
- Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.
- Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
- Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.
- Yield: One 9-inch pie, 8 servings.