We invited some good friends over last weekend for a dinner party. The menu was all set days in advance, well, after we had volleyed around a few ideas, skimmed through a few food magazines, and lastly checked the weather. Don’t want to be planning a BBQ in a downpour.
However, I forgot about desert until the morning of the dinner. That happened a few years ago when we served huge porterhouse steaks and caesar salad, the only thing in the pantry that even came close to being desert worthy was a bag of Oreos.
The next month one of the guests shared with me that she copied my “American” themed dinner party, right down to the Oreos for desert, and it was a huge hit. This time we were serving bouillabaisse for dinner, that just wouldn’t do at all.
I did have the better part of the afternoon to whip something up, but I still had to set the table, prep the food, check the bar contents, and tidy up the powder room and the rest of the house.
Thankfully I had the other half of the pie dough in the freezer from the Apple Galette I posted a while ago, a few very ripe pears, some honey, a nice mix of nuts and seeds ,and after the last galette some measure of confidence in my pie making abilities.
Warm flakey pie crust, cinnamon scented pears with with a tangle of honey soaked nuts on top. It was so perfect, it was almost as if I had planned it.
- 3 cups gluten free flour blend, I used Cup 4 Cup and think it is the best for pie
- 2 Tablespoons sugar
- 1 tsp salt
- 1 cup butter, cubed and very cold
- 1 egg
- 1/2 cup buttermilk, very cold
- 4-5 ripe pears, peeled cored and sliced
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 Tbs fresh lemon juice
- 2 tsp cornstarch
- 1/2 cup unsalted pumpkin seeds
- 1/2 cup unsalted pecans, or almonds
- 1/2 sliced almonds
Put large clean empty bowl in fridge.
Cube butter, place in another small bowl and set in the freezer for now.
Add buttermilk to measuring cup and crack egg into it and mix well. Place in fridge for now.
Add flour, sugar and salt to food processor and run until blended, 30 seconds or so. Or in large mixing bowl add and mix well.
Add cold cubed butter to flour and pulse a few times, until very,very large corse meal texture is achieved.
Retrieve the empty bowl from fridge and add flour mixture, create a well in the middle.
Mix in buttermilk using a fork until to holds together somewhat, shape into a loose ball.
Divide into two pieces.
Return to fridge for 1/2 hour.
In the meantime peel, core,and slice the pears, toss with lemon, cinnamon, salt, cornstarch and sugar.
When ready to roll out, have two pieces of parchment paper ready, large enough each to cover a pie plate with some extra all around.
Lightly dust parchment paper with gf flour and then place half the chilled dough on one piece cover with the second piece of floured parchment.
Working very quickly use the heel of your hand press down dough to large disk. Then using rolling pin roll out into about 1/8 " thickness.
If the dough gets too warm it will stick to everything. You can return to fridge or freezer for awhile then resume rolling.
Once it is rolled out to accommodate the size of the pie plate.
Drape the parchment encased crust into sheet pan.
Carefully lift the top layer of parchment off the dough, use a sharp knife in spots if it is sticking.
Leave the bottom paper intact, you will bake it laying on that piece of parchment.
Pile pear mixture in center of dough, fold in sides about 3 inches, leaving the center open.
Top with nut crumble.
Bake in 350 degree oven for 30-40 minutes, or until golden brown.