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Winning Pear & Hazelnut Pie Recipe

Submitted by admin on October 13, 2009 – 6:04 pmOne Comment

pearpie.jpg

This is my very own recipe for my pear & hazelnut pie with hazelnut crust that earned first place in the pear pie category at the 7th Annual Gorge Grown Fruit Dessert Contest

~Enjoy! Stephanie Halici, Customer Care

 

Pear Hazelnut Pie with Hazelnut Crust

Filling

6-7 Ripe Bartlett or Anjou Pears, peeled and sliced thin

¼ Cup lemon juice

½ Cup sugar

1 ½ Teaspoon cinnamon

½ Teaspoon nutmeg

3 Tablespoons corn starch

½ Cup Oregon Growers Diced Roasted Hazelnuts

½ Cup Oregon Growers Pear Hazelnut Fruit Spread

2 Tablespoons of butter, cubed

Crust

1 3/4 Cups Flour

½ Cup Oregon Growers Roasted Hazelnuts

¼ Powdered sugar

2 Sticks butter, kept cold and sliced

1/3 Cup ice water

Directions

For the crust, place roasted hazelnuts in a food processor and blend until finely ground. Add flour and powdered sugar and pulse until all mixed together. Distribute evenly the cold, sliced butter and pulse 6-8 times just until dough resembles a course meal, no not over mix. With the mixer running, add the cold water in a steady stream, the dough will form into a loose ball when dough is ready, about 30-45 seconds. Remove dough from the mixer and turn out on work surface and form into 2 discs, cover discs with plastic wrap and refrigerate for at least an hour, or up to 2 days.

For the filling, add sliced and peeled pears with the next seven ingredients and mix well until all incorporated. Set aside.

Remove dough from refrigerator and let sit at room temperature for about 5-10 minutes. On a lightly floured surface, roll out first disc into a 12 inch circle, about 1/8 inch thick. Carefully place dough into a 9 inch pie plate, and trim the outer access dough with a pair of scissors.

Add pie filling and distribute the cubed butter on top of the filling.

For the top crust, create your favorite design, (traditional, lattice, or using cut outs like mine). For the traditional top pie, make sure you make slit marks for steam to escape while baking. Then brush finished pie with an egg wash (1 egg mixed with a tablespoon or so of milk) and dust will sugar. Chill pie in the freezer for 20-30 minutes.

Preheat oven at 350 degrees.

Bake chilled pie for about 1 hour (rotating pie half way through), if the crust isn’t golden brown bake for another 15 minutes or so.  Let pie cool for at about an hour for the filling to set up. Serve with ice cream or fresh whipped cream, enjoy!

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One Comment »

  • [...] The fundraiser was presented by Soroptimist International of Hood River to benefit Helping Hands against Violence and The Women’s Shelter. The contest also helps promote the Columbia River Gorge’s delicious fruit and their growers by allowing the contestants to only use locally grown fruit in their entries. For the full recipe of the winning pie, click here. [...]

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