I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. A buttery crust balances out the sweet filling, making for an indulgent treat. —Nicole Jackson, Beverly, Massachusetts
Brandy Pear Pie
Brandy Pear Pie
Prep Time
80 min
Cook Time
45 min
Yield
8 servings
Ingredients
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter
- 1/2 cup ice water
- FILLING:
- 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
Directions
- 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 1 portion is slightly larger than the other; wrap each and refrigerate for at least 1 hour or until easy to handle.
- Meanwhile, preheat oven to 400°. In a small saucepan over low heat, cook raisins in brandy until raisins are plump, 13-15 minutes. Strain, reserving liquid. Set raisins aside.
- In a large bowl, combine sugar, flour, cinnamon, salt and nutmeg. Add pears, lemon juice, raisins and 1/2 teaspoon reserved liquid.
- On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edge loosely with foil.
- Bake until bubbly, 45-55 minutes. Cool on a wire rack for at least 30 minutes.
Nutrition Facts
1 piece: 542 calories, 26g fat (16g saturated fat), 68mg cholesterol, 406mg sodium, 73g carbohydrate (32g sugars, 4g fiber), 6g protein.
Loading Popular in the Community
Loading Reviews
