Drunken Raspberry and Portly Pear Pie

September 13, 2010


Author Notes: This weekend, my Farmer's Market was just teeming with an abundance of pears and figs, so I was thinking that together, they would make a lovely pie. I also bought the sweetest tasting raspberries that were calling out to me and bursting with color. After I assembled the fig and pear pie, I had just popped it into the oven and after a few minutes of baking, our entire neighborhood was hit with a power outage and boom - no more oven. one hour turned into six and before I knew it, the pie was no longer bake-able! The dough had collapsed into the filling and couldn't be lifted off. Onto plan B! Since I had so many pears and still had the beautiful raspberries, I decided to change course. I remembered how lovely poached pears in port with raspberry sauce tasted, so that's where I drew my inspiration from for this pie. Happy accident, indeed! Note: I know that everyone has a favorite way to make pie crust and this is mine, feel free to use your own recipe or store bought if desired. - TiggyBeeTiggyBee

Food52 Review: This is a nice pie -- "a very pleasant pie eating experience" as one of my dinner guests described it. The flavors were far more subtle than I expected. The port added a nice hint of spice and complexity, but tasted slightly medicinal when the pie was cold -- so I would definitely suggest serving it warm. The all-butter crust turned out beautifully with wonderful, rich flavor. – fiveandspiceThe Editors

Serves: 6

Ingredients

Pie Crust

  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces very cold/frozen unsalted butter (I used plugrá brand)
  • 1 egg yolk - whisk yolk with tablespoon of milk
  • ice cold water

For the filling:

  • 6 cups cored and peeled pears
  • 2 cups fresh raspberries
  • 1/2 cup good port wine
  • 1/3 cup sugar
  • 3 tablespoons tapioca starch
  • 2 tablespoons unsalted butter - melted
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground allspice

Directions

Pie Crust

  1. In a large bowl, combine the flour, sugar, salt and whisk together.
  2. Cube the cold butter into smallish pieces (about 1/2 inch or so) and sprinkle the pieces into the flour mix. Begin working the butter quickly with a pastry blender in making sure to work evenly. When the butter pieces are the about the size of of a pea, stop.
  3. Start to add the cold water a little at a time, over the butter and flour mixture and start to gather the dough together. Get your hands in there and gather the dough into one big ball and knead them together gently.
  4. Divide the dough into 2 half balls and cover with plastic wrap and refrigerate for at least an hour (or 2) before rolling out.

For the filling:

  1. In a large bowl, pour the port over the sliced pear and let macerate for 30-45 minutes. They should have a nice pink stain to them.
  2. After the 30 or so minutes are up, remove the pears from the port and set them aside. Add the spices, melted butter and tapioca starch to the port and mix thoroughly, then add the raspberries and stir (make sure they are well covered) and let sit for and additional 30-45 minutes or so, (you can do this while waiting for your crust to chill)
  3. Preheat the oven to 400 and roll out the dough for the bottom crust.
  4. Once you have the dough ready to go and in place, combine the raspberry and port mixture with the pears and fill the pie. Roll out the top portion and carefully center it over the filling. Trim the edges of the dough and crimp them together.
  5. Cut some steam vents in the pie and wash the top crust with the egg yolk and milk and bake for 40-50 minutes, or until the crust is a nice golden brown and the mixture is bubbling.
  6. Let pie cool and serve.

More Great Recipes:
Pie|Raspberry|Port|Fruit|Milk/Cream|Pear|Fall|Dessert

Reviews (28) Questions (0)

28 Reviews

Author Comment
TiggyBee September 30, 2010
Thanks so much fiveandspice for testing my recipe! I'm wondering if the difference when eating it cold could lie in the choice of port itself? We ate it both warm as well as the next day, cold and it was very jammy and almost cherry pie-ish! I'm really glad you enjoyed it warm though!! Thanks again, I really appreciate it : )
 
gingerroot September 17, 2010
Yum...this looks fabulous. I love the port here, paired with the pear/raspberry combination, and then complemented with the spices used. I'm saving this!
 
Author Comment
TiggyBee September 20, 2010
Thanks so much gingerroot! I'm really loving your roasted radish and potato salad, made it yesterday and it's so delish!!
 
Author Comment
TiggyBee September 17, 2010
Thanks so much lapadia! : )
 
Chelseabell September 16, 2010
What a great looking pie and name!
 
Author Comment
TiggyBee September 16, 2010
Thanks very much Chelseabell!!
 
Allykat September 16, 2010
I have to add another thing that I loved was that it wasn't overpowering with sweetness.
 
Allykat September 16, 2010
This pie was wonderful! I made it last night for a going away party and it was such a hit! I'm new to this site and it seems like I've stumbled upon a great bunch of recipes and talent! Cannot wait to start contributing mine when I get the chance.
 
Author Comment
TiggyBee September 16, 2010
Thank you so much Allykat! Your comment is so nice - jump on in here! There's such a really cool group of supportive and nice people on here and as you pointed out, talent!!<br />: )
 
Jennifer A. September 15, 2010
really lovely!
 
Author Comment
TiggyBee September 16, 2010
Thanks so much Jennifer! : )
 
Author Comment
TiggyBee September 15, 2010
Thanks again to all for the lovely comments - they are really appreciated!! : )
 
Author Comment
TiggyBee September 15, 2010
Thanks so much luv! As for using frozen raspberries, I would probably defrost them and if they have a lot of extra juice, I think you'd need to compensate extra tapioca starch to the recipe. I'm thinking maybe double the amount to 6 tablespoons? I'm not a hundred percent sure, but I'm sure it's do-able!! : )
 
luvcookbooks September 15, 2010
oh my! I'm making this the next time I get pears from the farmer's market. Do you think I could use frozen raspberries if they don't have raspberries?
 
mrslarkin September 14, 2010
Looks and sounds delicious!!
 
Author Comment
TiggyBee September 14, 2010
Thanks mrslarkin!!
 
TheWimpyVegetarian September 14, 2010
I love this pie! What a great Plan B. And I love that we had the same inspiration for our pies: a non-pie dessert that we both wanted to turn into a pie. I'm saving yours to make when we're out of pie!
 
Author Comment
TiggyBee September 14, 2010
Thank you!! I love the sound of your blue cheese crust! Delish!
 
cheese1227 September 13, 2010
Great name!!
 
Author Comment
TiggyBee September 14, 2010
Thanks so much!!
 
pauljoseph September 13, 2010
great recipe!
 
Author Comment
TiggyBee September 14, 2010
Thanks paulJoseph!! : )
 
Sagegreen September 13, 2010
Plan B is pretty stellar! We had power outages up our way, too, and for no apparent reason! You were really resourceful with your plan.
 
Author Comment
TiggyBee September 17, 2010
Thanks so much Sagegreen! : )
 
lapadia September 13, 2010
What a great "plan B" you came up with, love the picture and thanks for sharing your favorite pie crust!
 
Author Comment
TiggyBee September 17, 2010
Thanks so much lapadia! : )<br />
 
lapadia August 7, 2011
Hi TiggyBee! We have a lot of raspberries and I am so happy I remembered (and made) your pie...Delicious! We enjoyed it both warm and cold :)
 
Author Comment
TiggyBee August 8, 2011
Thank you so much lapadia!! I'm so happy that you enjoyed it - you're the pie maker Queen, so it means a lot! Thanks again!!