If there's one thing most people love about pie, it's the large number varieties! From fruit pies to creme, there's one to satisfy every taste bud out there.
Today is National Pie Day.
To help celebrate, our "Go!" team met with local pastry chef and owner of Annie’s Signature Sweets, Ann LoParo.
Her pear cherry pie recipe is listed below.
Ingredients to make pie dough:
- 2 1/4 cups all purpose flour
- 2 sticks unsalted butter, cut into approximately 1 inch cubes 1/4 tsp baking powder
- 1/4 tsp salt
- 5-6 tbps ice cold water
Instructions to make pie dough:
- Place flour, cubed butter, baking powder and salt in a stand mixer with a paddle attachment or a food processor and mix until butter is combined and the chunks are reduced to the size of a pea.
- Slowly add the ice cold water and mix just until combined. Gather the dough and shape into a round flat disc (about 1/2 wide) and chill until cold about 30 minutes to an hour.
- Lightly flour a surface and roll out the pie dough in a circle and leave about 1 inch overhang. Fold over the dough and crimp if you choose. Prick the dough with a fork to help release the steam. Bake in a 350 degree oven until lightly golden brown (approximately 15-20 minutes).
Ingredients for Pear Cherry filling:
- 4 medium sized pears 2 tbsp unsalted butter 1 tbsp cornstarch
- 2 tbsp lemon juice 1/2 cup water
- 1/4 cup Dried or fresh cherries (pitted)
Instructions to make Pear Cherry filling:
- Peel and cut your pears into cubes or thin slices.
- Once your pears are cut, toss in sugar, and any spices you may want to add (i.e. ginger, cinnamon, nutmeg).
- Place your butter in a sauté pan and toss in your pears, lemon juice, water and cornstarch.
- Cook over medium heat, stirring until it is all incorporated. The juices and cornstarch will start to thicken and coat the pears. You may need to add a little more liquid.
- Fold in the cherries and stir until desired consistency. You can place the filling in a pre-baked pie shell and let it set up in the refrigerator or place back in the oven for a little bit longer until the filling is your desired consistency.
More information on Annie’s Signature Sweets here.