(Alaina) This past week, my November Martha Stewart Living arrived – it’s a new subscription for me. The cover had delicious looking pies. So when I wanted to try a new pie to suggest for the blog, I turned to this issue. I selected the Pear Streusel which is actually a pear and cranberry pie. It is fabulous. Perfect balance of flavors – sweet and tart.
PEAR STREUSEL PIE
(Adapted from Martha Stewart Living, November 2010)
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1 recipe single pie crust
FOR THE CRANBERRY SAUCE
6 oz. fresh or thawed frozen cranberries (1 1/2 cups )
1/2 c. granulated sugar
1/2 c. water
1/2 tsp. cinnamon
FOR THE STREUSEL TOPPING
1 c. all-purpose flour
3/4 c. packed light-brown sugar (I did a little less)
3/4 c. old-fashioned oats
1/2 tsp. ground cinnamon
1 stick cold unsalted butter, cut into small pieces
FOR THE FILLING
1 1/2 lb. firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and thinly sliced
1/4 c. granulated sugar
2 Tb. all-purpose flour
1/8 tsp. fresh lemon juice
Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Let cool completely.
Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 10-20 minutes. Let cool.
(Stephanie) As requested, I’m sharing my pumpkin pie recipe,which is actually my mom’s recipe. When I made this pie, I made a gluten-free pie crust. This was my first venture into gluten-free pies and I was happy with the recipe I found in The Gluten-Free Good Health Cookbook by Annalise Roberts.
MOM’S PUMPKIN PIE
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1 9-inch pie crust (unbaked)
16-oz can pumpkin
3/4 c. sugar
1/2 tsp salt
1-1 1/4 tsp cinnamon
1/2-1 tsp ginger
1/4-1/2 tsp nutmeg
1/4-1/2 tsp cloves
2 eggs slightly beaten
1 c. evaporated milk
Preheat oven to 425°. Prepare pie crust and set aside.
Thoroughly combine pumpkin, sugar, salt, and spices. Blend the eggs and evaporated milk into the pumpkin mixture.
Pour into pie shell. Bake at 425° for 15 minutes. Then decrease oven to 350° and bake for 35-45 minutes, until a knife inserted into the center comes out clean.
TRADITIONAL PIE CRUST
(from The Gluten-Free Good Health Cookbook)
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1 c. + 2 Tbsp Brown Rice Flour Mix*
2 Tbsp sweet rice flour
1 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 Tbsp cold unsalted butter, cut into 6 pieces (don’t use margarine)
1 large egg
2 tsp orange juice or lemon juice
In the bowl of an electric mixer, mix together the flours, sugar, xanthan gum and salt. Add the butter and mix until the mixture is crumbly and resembles a coarse meal.
Add the egg and orange juice. Mix on low speed until the dough holds together; it should not be sticky. Form the dough into a ball using your hands and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten the dough into a 1-inch thickness. Roll out the dough (if it seems tacky, refrigerate for 15 minutes). Remove top wax paper and invert into 9-inch pie pan. Remove second sheet of wax paper and crimp the edges. Fill with desired filling.
Makes 1 9-inch pie crust.
*Brown Rice Flour Mix: 2 c. Brown rice flour; 2/3 c. Potato starch (not potato flour!); 1/3 c. Tapioca flour.