Ruby Pears in a Golden Cage

READY IN: 2hrs 40mins
SERVES: 4
YIELD: 4 pastries
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the flour, salt,sugar and turmeric in a bowl.
  • Add the butter and shortening and cut in until mixture resembles coarse crumbs.
  • Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour.
  • Preheat oven to 350 F, ideally with a baking stone.
  • Use a melon baller to scoop out the pear seeds, leaving a small hole.
  • With a paring knife, carefully notch out the stem.
  • In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside.
  • Melt the jam and honey together, set aside.
  • Roll out ⅔ of the pastry on a floured surface to ¼” thick and divide into 4 pieces, each just large enough for a pear half.
  • Flip the pear halves onto each pastry square and brush with jam mixture.
  • Roll out the remaining pastry to ⅛”-¼” thick and cut into strips.
  • Form strips into a lattice over each pear, pressing to seal at the bottom.
  • Use a knife to trim around the pears, and form stems and leaves with the excess crust.
  • Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.
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