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Rhode Island Chunky Pear Pie

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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La Belle Cuisine

Rhode Island Chunky Pear Pie


Classic Home Desserts: A Treasury of
Heirloom and Contemporary Recipes
by Richard Sax, introduction by Dorie Greenspan
November 2010, Houghton Mifflin Harcourt

© 1994 Richard Sax, Chapters Publishing Ltd.

“Why is apple pie everywhere and pear pie virtually unknown? In Tudor and
Stuart times, English pies were made with pears and quinces nearly as often
as with apples.
Baking with pears can be a little trickier than with apples; juicy varieties like Bartlett or Comice can release so much liquid that you need to adjust the amounts
of other ingredients. Bosc pears, which are drier, can usually be substituted for apples without problems. Anjou pears are particularly fragrant.
This pie is so chunky with nuts and raisins that it’s almost like a fresh fruit mincemeat. The recipe comes from Karen Lee, formerly a baker at Provender, a
take-out shop and bakery in Tiverton, Rhode Island. I usually stop in and sit
down for coffee and pie or a muffin when I’m on my way to Little Compton,
one of the most beautiful places on this earth.”

Makes one deep 9 1/2-inch pie; serves about 8

Basic Pie Dough for a 2-crust pie
4 pounds (about 12) ripe pears (preferably Bosc
or Anjou, which have a firm, dry texture)
2 1/2 tablespoons orange liqueur,
orange juice, or Amaretto
2 1/2 tablespoons pure maple syrup,
or more to taste
2 teaspoons grated orange zest
1/2 teaspoon ground cloves
2/3 cup walnut pieces
1/3 cup golden raisins
2 tablespoons quick-cooking tapioca
2 tablespoons cold unsalted
butter, cut into pieces
1 egg yolk mixed with 1 teaspoon
water, for egg wash

1. Preheat the oven to 425 degrees F., with a rack in the lower third. Divide the dough into 2 slightly unequal pieces. Roll out the larger piece on a
lightly floured surface to a large circle 1/8 inch thick. Fit it, without
stretching, into a buttered, deep 9 1/2-inch pie pan. Trim the edge,
leaving a 3/4-inch overhang. Roll out the remaining dough and transfer
it to a foil-lined baking sheet. Chill the doughs while you prepare
the filling.
2. Peel, halve and core the pears; cut into coarse chunks, letting the pieces
fall into a large bowl. You should have about 6 cups. Add the orange
liqueur, orange juice or Amaretto, the maple syrup, orange zest, cloves,
walnuts, raisins and tapioca. Toss gently to combine ingredients. Place
the filling in the pie shell, mounding it in the center. Dot with the butter.
3. Brush the edge of the pie crust with the egg wash. Loosely drape the
remaining dough over the filling. Trim off the excess pastry, leaving a
3/4-inch border. Turn the edges of the top crust under the edges of the
bottom crust, leaving a smooth border on the rim of the pie pan. Crimp
or flute the border. Brush the top of the pie with the egg wash. Make
several slashes in the top of the dough.
4. Place the pie on a foil-lined baking sheet. Bake until the crust is golden brown and the juices begin to bubble up, about 50 minutes.
5. Cool the pie on a wire rack. Serve lukewarm or at room temperature.

More from Richard Sax:
All-Time-Best Summer Fruit Torte
Almond Brittle Cookies
Chocolate Silk Bread Pudding
Gingerbread, Marie's Rich, with
Candied Ginger and Lemon Glaze
Lemon Tart, World's Best

Featured Archive Recipes:
Pear and Almond Tart
Poached Pear and Brown Butter
Tart )Chef John Besh)
A Profusions of Pears