Pear Pie with Cardamon Cream Recipe

Pear Pie with Cardamon Cream Recipe photo by Taste of Home

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My fondness of pears inspired me to try develop this recipe. The addition of wine and Brie in the filling gives it a custard-like texture. —Rosemary Johnson, Irondale, Alabama

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Pear Pie with Cardamon Cream Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 8 Servings

30 40 70

Ingredients

1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/2 teaspoon ground ginger, divided
1/2 teaspoon ground cardamom, divided
3 medium pears, peeled and chopped
1/2 cup white wine or pear nectar
4 ounces Brie cheese, rind removed, cubed
2 tablespoons butter
1 teaspoon lemon juice
Pastry for double-crust pie (9 inches)
2 tablespoons water
CREAM:
1 cup heavy whipping cream
2 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Directions

In a large saucepan, combine 1 cup sugar, flour, 1/4 teaspoon ginger and 1/4 teaspoon cardamom; add pears and wine. Cook over medium heat for 15 minutes or until thickened, stirring occasionally. Stir in the cheese, butter and lemon juice until cheese is melted. Combine the remaining sugar, ginger and cardamom; set aside.
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with water; sprinkle with sugar mixture.
Bake at 375° for 40-45 minutes or until crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
In a large bowl, beat the cream, honey, ginger and cardamom until stiff peaks form. Serve with pie. Yield: 8 servings.

Nutritional Facts 1 piece with 1/4 cup cardamom cream equals 609 calories, 31 g fat (17 g saturated fat), 70 mg cholesterol, 309 mg sodium, 76 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Pear Pie with Cardamon Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p129