Bit­ter­sweet Choco­late and Pear Pie

Midwest Living - - Recipes -

This pie’s fla­vor re­ally de­pends on ripe, fla­vor­ful pears. For a top­ping idea, try mak­ing home­made whipped cream with a dol­lop of sour cream whipped in; the slight acid­ity nicely cuts through the pie’s choco­latey rich­ness.

HANDS ON 40 MIN­UTES TO­TAL 5 HOURS

3 pounds ripe D’an­jou pears, peeled and

sliced into 1∕4-inch slices 11 tea­spoon lemon juice 1∕2 cup gran­u­lated su­gar 1∕4 cup tapi­oca flour (tapi­oca starch)* 1∕4 tea­spoon ground cin­na­mon ∕4 tea­spoon kosher salt

2 discs Best-ever All-but­ter Pie Pas­try,

well-chilled (see page 74) 1 tea­spoon turbinado or raw su­gar 1 tea­spoon gran­u­lated su­gar 1∕2 cup chopped bit­ter­sweet choco­late 2 ta­ble­spoons un­salted but­ter, cubed

and chilled 1 large egg 1 ta­ble­spoon water 1. For fill­ing: In a large bowl, toss pears and lemon juice to­gether. In a small bowl, com­bine 1∕2 cup gran­u­lated su­gar, the tapi­oca flour, cin­na­mon and salt. Add su­gar mix­ture to pears; toss with hands to coat evenly.

2. Un­wrap one disc of pas­try and place it on a lightly floured sur­face. Bang the dough with your rolling pin about 4 times, from left to right. Flip and bang left to right again. Be­gin rolling the pas­try from the cen­ter for­ward, us­ing less pres­sure on the edge. Every few rolls, ro­tate the disc a quar­ter­turn. If pas­try starts to stick, lift it gently and sprin­kle more flour un­der­neath. If the top gets sticky, flip the disc over. Con­tinue rolling and ro­tat­ing un­til the cir­cle is 12 to 13 inches across. Loosely fold the cir­cle in half and trans­fer to a 9-inch pie plate. Un­fold dough and gently but snugly press it into the cor­ners. If any dough hangs over by more than 2 inches, trim it with kitchen scis­sors. (Use those scraps to patch holes or bol­ster spots where you don’t have much over­hang.)

3. Roll out the sec­ond disc of pas­try into a 10-inch cir­cle (or fol­low the direc­tions for a lat­tice-top pie, above). Slide the cir­cle onto a parch­ment-lined bak­ing sheet. Re­frig­er­ate the pas­try shell and pas­try top for 30 min­utes.

4. To as­sem­ble: Sprin­kle 1 tea­spoon each turbinado and gran­u­lated su­gar evenly all over the bot­tom of pie shell, fol­lowed by the choco­late and fi­nally the pear fill­ing. Dot pears with but­ter cubes. Top with the cir­cle of pas­try. Roll the bot­tom pas­try up and in­ward, en­clos­ing the edge of the top pas­try cir­cle, to form a thick rim and crimp to seal. Trans­fer as­sem­bled pie to the freezer for 15 min­utes.

5. Mean­while, pre­heat oven to 450°. Place a foil-lined bak­ing sheet on the bot­tom rack of the oven to catch drips. In a small bowl, beat to­gether the egg and water. Brush pie all over with egg mix­ture. Use a par­ing knife to cut steam vents in the top crust. (We pricked the pie all over with dozens of tiny slits.) Bake pie on the mid­dle oven rack un­til crust is evenly golden brown, about 20 min­utes. Re­duce oven tem­per­a­ture to 325° and con­tinue bak­ing un­til pie juices are bub­bling in the cen­ter, 60 to 70 min­utes. Trans­fer pie to a wire rack to cool for 4 to 6 hours be­fore serv­ing. MAKES 6 SERV­INGS.

*SHOP­PING TIP Not to be con­fused with tapi­oca pearls, tapi­oca flour (some­times la­beled tapi­oca starch) is pow­dery like corn­starch. It’s a good thick­ener for pies be­cause it doesn’t cloud the fill­ing. Bob’s Red Mill is one widely avail­able brand.

PER SERV­ING 786 cal, 40 g fat, 121 mg chol, 490 mg sodium, 102 g carbo, 9 g fiber, 45 g sug­ars, 8 g pro.

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