Raisin Pear Butterscotch Pie

By Hollyce Cervantes, Pastry Chicago Fourth Annual Amateur Pie Contest
Pair fresh Bartlett pears with tangy California raisins for the best Fall has to offer.
  • Yields One 9-inch pie
  • Details

    • Serving Size: 1/8 pie

    INGREDIENTS

      Pie Crust

      • 1-1/4 cup pastry flour*
      • 1/2 teaspoon granulated sugar
      • 1/2 teaspoon salt
      • 1/2 cup (1 stick) cold unsalted butter*, cubed
      • 1/4 cup cold water

      Egg Wash

      • 1 egg yolk
      • 1 tablespoon water

      Streusel Topping

      • 2 tablespoons dark brown sugar
      • 1 tablespoon granulated sugar
      • 1/2 cup old-fashioned rolled oats
      • 1/2 teaspoon ground cinnamon
      • 1/2 cup all-purpose flour*
      • Pinch of salt
      • 1 teaspoon vanilla extract*
      • 1/4 cup unsalted butter*

      Filling

      • 3 tablespoons pastry flour*
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground nutmeg
      • 1/8 teaspoon salt
      • 1/2 cup dark brown sugar
      • 2-1/2 pound (5 or 6) firm ripe Bartlett pears; peeled, cored and sliced
      • 1 cup California raisins
      • 1 tablespoon fresh lemon juice
      • 1 teaspoon vanilla extract*
      • 2 tablespoons unsalted butter*, cut in small cubes

      PROCEDURE

      Pie Crust

      Measure flour, sugar and salt into bowl of food processor; pulse one or twice to combine. Add butter cubes, all at once, and pulse until mixture is crumbly. With processor running, add water, a little at a time, until mixture comes together and forms a ball. Remove from bowl and wrap in plastic wrap; chll for at least 4 hours or up to 2 days.

      Streusel Topping

      With electric mixer equipped with paddle, combine sugars, oats, cinnamon, flour and salt; mix togehter on low speed. Then, add vanilla and butter, a little at a time, and continue to mixt until crumbly; set aside.

      Filling

      Sift flour, cinnamon, nutmeg and salt together into a large bowl. Add brown sugar and whisk together. Stir in pears, lemon juice and vanilla until well mixed; let stand at least 15 minutes.

      To Assemble

      Preheat oven to 425<sup>o</sup>F. On lightly floured work surface, roll dough to a 13-inch circle. Transfer and shape to fit a 9-inch pie pan; trim and reserve excess dough. In small bowl, beat egg yolk with 1 tablespoon water, and brush lightly over entire crust.

      Notes:

      1. King Arthur flours, Plugra butter, and Nielsen Massey pure vanilla extract available at
      Whole Foods Markets are preferred.
      2. Dough may also be wrapped airtight and frozen up to 6 months. Thaw completely
      before rolling.

      Nutrition Facts Per Serving

      Calories 540 (35% from fat); Total Fat 22g (sat 13g, mono 6g, poly 1g, trans 0g ); Cholesterol 80mg; Protein 5g; Carbohydrate 84g; (Dietary Fiber 7g; Sugars 52g; ); Iron 3mg; Sodium 210mg; Calcium 40mg; Potassium 495mg

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