For this rosette-style pear pie, pears poached in a Sauvignon Blanc and honey bath sit atop a creamy vanilla bean custard and lime-scented piecrust.
Pear, Honey, and Lime Pie
Makes 1 (9-inch) pie
- 1¼ cups (156 grams) all-purpose flour
- 1½ teaspoons (6 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- 3 tablespoons (45 grams) ice water
- 2 teaspoons lime zest
- 1 tablespoon (15 grams) fresh lime juice
- Vanilla Custard (recipe below)
- Poached Pears (recipe below)
- In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add 3 tablespoons (45 grams) ice water and lime zest and juice, pulsing until dough just comes together. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick the bottom and sides of dough with a fork. Refrigerate for at least 30 minutes.
- Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, 10 to 15 minutes more. Let cool for 10 minutes. Pour Vanilla Custard into warm crust. Place pie in a roasting pan. Fill roasting pan with enough water to come halfway up sides of pie plate. (This is to prevent custard from curdling.)
- Bake for 30 minutes. Arrange Poached Pears in a spiral pattern on top of Vanilla Custard. Bake 30 minutes more, covering with foil during last 15 minutes of baking to prevent excess browning.
Makes about 1 cup
- 1 cup (240 grams) heavy whipping cream
- ¼ cup (50 grams) granulated sugar
- 2 large eggs (100 grams)
- 1 large egg yolk (19 grams)
- 1 teaspoon (6 grams) vanilla bean paste
- ¼ teaspoon kosher salt
- In a medium bowl, whisk together cream, sugar, eggs, egg yolk, vanilla bean paste, and salt until smooth.
Makes about 5 cups
- 1⅔ cups (400 grams) Sauvignon Blanc
- 1⅔ cups (400 grams) water
- ½ cup (100 grams) granulated sugar
- ⅓ cup (113 grams) honey
- 2 pounds Anjou pears (908 grams), peeled
- and thinly sliced
- In a large saucepan, bring wine, 1⅔ cups (400 grams) water, sugar, and honey to a boil over medium-high heat. Reduce heat, and add pears. Cover pears with a cheesecloth, and simmer until pears are pliable but not mushy, about 10 minutes. Strain liquid before using.