Recipe: Pear Pie with Red Wine and Rosemary

Otherwise known as the Magical Impress-Your-In-Laws Pie, I’m sorry to say that this number is not one you can just throw together at the last minute with store-bought crust and filling. It requires a serious time commitment, and also a level of relative sobriety that many may find daunting if their in-laws are involved. (No judgement here.) But pastry chef Kierin Baldwin’s pie dough method is UNBELIEVABLE and so, so worth it. By following her method, even the total novice…
 
Hey, now, no comments from the peanut gallery. I’m an over-achiever, to be sure, but my baking skills are super beginner status. I’m in the habit of eyeballing measurements and cooking by feel, which works great for everything EXCEPT baking.
 
As I was saying… by following Baldwin’s method of repeatedly flattening and stacking the dough with flour and fat, even the total novice can achieve the flakiest, most delicious, better-than-grandma’s pie crust. Besides, you can’t really go wrong with butter, pears, fresh herbs, and a little red, right? Just do it. Your stomach will thank me.
 
Okay, bakers. Rolling pins at the ready, flour standing by, preheat your ovens, and pour the wine!

 
Photo and recipe inspiration from Bon Appétit
 
Pear Pie with Red Wine and Rosemary
 
Ingredients – Basic Pie Dough

• 3 tablespoons granulated sugar
• 1½ teaspoons kosher salt
• 3 cups all-purpose flour, plus more for dusting
• 12 tablespoons (1½ sticks) chilled unsalted butter, cut into pieces
• ¼ cup chilled vegetable shortening, cut into pieces
• 2 large egg yolks
• 1 teaspoon apple cider vinegar

 
Ingredients – Filling and Assembly

• ¾ cup granulated sugar
• 2 tablespoons chopped fresh rosemary
• 1¾ cups dry red wine, divided
• 2 tablespoons unsalted butter, cut into pieces
• 5 teaspoons cornstarch
• ½ teaspoon ground cinnamon
• 5 teaspoons all-purpose flour, plus more for dusting
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 3 pounds firm but ripe pears (such as Comice, Anjou, or Bartlett), peeled, cored, thinly sliced
• 1 large egg, beaten to blend
• 3 tablespoons granulated sugar or raw sugar

 
The Nitty Gritty – Pie Dough
 
Note: Can be made 2 days ahead. Keep refrigerated, or freeze up to 3 months.

1. Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine.
2. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
3. Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl.
4. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined.
5. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
6. Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters.
7. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine.
8. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic; chill at least 1 hour.

 
The Nitty Gritty – Pie
 
Note: Can be baked 1 day ahead. Store wrapped tightly at room temperature.
 

1. Bring granulated sugar, rosemary, and 1½ cups wine to a boil and cook, stirring occasionally, until reduced to about ? cup (5–8 minutes.) Strain through a fine-mesh sieve into a small bowl.
2. Whisking constantly, gradually add butter and whisk until syrup is smooth.
3. Whisk cornstarch, cinnamon, 5 tsp. flour, and remaining ¼ cup wine in a small saucepan set over medium heat. Cook, whisking constantly, until thickened, about 1 minute.
4. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.
5. Place a rack in lower third of oven and preheat to 375°.
6. Toss pears and red wine syrup in a large bowl.
7. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang.
8. Pour filling into crust and chill (and pour some of that wine for yourself, while you’re at it!)
9. Meanwhile, roll out remaining disk of dough into a 14” round. Using a pizza cutter or a sharp knife, cut into twelve 1”-wide strips. Arrange 6 strips crosswise across top of pie, spacing about 1” apart.
10. Arrange remaining 6 strips lengthwise across top of pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice.
11. Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal.
12. Trim strips to same length as bottom crust, then fold bottom crust over lattice strips and crimp the edge.
13. Brush crust with beaten egg and sprinkle with granulated sugar. Chill in freezer 15 minutes. (And have more wine.)
14. Place pie dish on a rimmed baking sheet and bake 30 minutes.
15. Reduce oven temperature to 350°, rotate pie, and continue baking until juices are bubbling and crust is golden brown, 60–75 minutes longer.

Pro tip: if the crust is browning too quickly, tent with foil.
 

1. Transfer to a cooling rack and let stand a minimum of 4 hours before slicing. Looks extra pretty with a sprig of rosemary for garnish and a very light dusting of powdered sugar.

 
I cannot underscore the make-ahead process enough with this one. You’ll make yourself crazy if you try to do it all at once, especially if you’re sharing kitchen space. But, scout’s honor, it’s so worth the trouble!
 
As always, we hope you a happy, healthy holiday season. May your cheeks be rosy, your bellies be full, and your families be stress-free and calm. (Hey, a gal can dream, right?) Warm wishes to you all!