Pear Anise Pie

For dessert after Christmas dinner I had baked two pies.  This Pear Anise Pie & a Fresh Peach Brown Sugar Pie.  Both of these pies were really good!!  I don't believe I've ever had a pear pie... but the thought of pear & anise flavors together made my mouth water.  I could literally feel the drool dropping onto my shirt. lol  Look for the Fresh Peach Brown Sugar Pie recipe on the next post.

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Pear Anise Pie

For the Crust:

·  2½ c all-purpose flour

·  1 t salt

·  1 T sugar ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces

·  1 c water with ice

·  ⅛ c cider vinegar

For the Filling:

·  6-8 Bosc or Bartlett pears, just barely ripe and a little firm

·  Juice of 3 lemons

·  ¾ c white sugar

·  4 T all-purpose flour

·  2½ t anise seed, divided, or 1 t anise extract

·  ⅛ t allspice

·  ¼ t salt

·  2 dashes of old fashioned bitters (found at the liquor store)

·  1 egg

·  1 T milk

·  Demerara sugar (found in sugar section at grocery store)

1.     One day ahead, make crust: Whisk flour, salt, and sugar in a large bowl. Add butter and toss. Use a pastry blender to cut the butter into the flour, working quickly until mostly pea-sized pieces of butter remain.

2.     Combine the ice water and vinegar and sprinkle 4 tbsp over the flour mixture and mix with a spatula. When the liquid is fully incorporated, add more, 1-2 tbsp at a time. Mix until dough comes together in a ball, with some dry bits remaining.

3.     Squeeze lightly with your fingertips to bring dough together, sprinkling dry bits with more liquid if necessary.

4.     Divide dough in half, shape into flat discs, wrap in plastic, and refrigerate for at least an hour (overnight is preferred) before using.

5.     Preheat your oven to 425°F. Core, peel, and slice the pears to about ¼ inch thick with a sharp chef’s knife. Place in a large mixing bowl and coat with the lemon juice to prevent browning. Add in the anise extract if you are using.

6.     Combine the sugar, flour, 1½ tsp anise seed (if not using extract), allspice, salt, and bitters in another bowl; lightly whisk to combine. 

7.     Gently combine the pears with the flour and spice mixture.

8.     Remove the crust from the fridge and gently place the pear mixture into it.

9.     Arrange the lattice crust on top and trim or fold the ends to match the edge of the bottom crust. Roll the crust in from the outer edge to seal the two layers together. Flute the edges, going around the crust, pressing the top and bottom crusts together with your fingers.

10.  Place pie in the fridge for 20 minutes to firm up the crust.

11.  Remove pie and brush crust with remaining egg beaten with 1 tbsp milk. Sprinkle with Demerara sugar and anise seed.

12.  Bake at 425°F for 15-20 minutes on a rimmed baking sheet on the bottom rack until crust just starts to brown.

13.  Reduce the oven temperature to 350°F, move the pie to the center rack, and bake for 45-55 minutes more. Pie is finished once juices are bubbling, you can easily poke a knife or skewer into the pears, and the bottom crust is browned. (Using a glass pie pan makes this easier to see.)

14.  Cool, slice, and top with freshly whipped cream with a little honey stirred in.