Brandy Pear Pie
I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. The sweet filling is balanced out by a buttery crust making for an indulgent treat.—Nicole Jackson, Beverly, Massachusetts
Total TimePrep: 1 hour 20 min. Bake: 50 min. + cooling
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter
- 1/2 cup ice water
- 1 cup raisins
- 1/2 cup apple brandy
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 cups cubed peeled fresh pears
- 2 tablespoons lemon juice
- 2 tablespoons butter
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for at least 1 hour or until easy to handle.
- Meanwhile, in a small saucepan over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain, reserving liquid. Set raisins aside.
- In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Add the pears, lemon juice, reserved raisins and 1/2 teaspoon of reserved liquid.
- On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Add pear filling; dot with butter.
- Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
- Bake at 400° for 45-55 minutes or until bubbly. Cool on a wire rack for at least 30 minutes.
Nutrition Facts1 slice: 542 calories, 26g fat (16g saturated fat), 68mg cholesterol, 406mg sodium, 73g carbohydrate (32g sugars, 4g fiber), 6g protein.
Originally published as Calvados Pear Pie in Taste of Home Winning Recipes 3
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