All-purpose flour for dusting
Pate Brisee (recipe to follow)
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 ripe, firm Bartlett pears (about 3 pounds), peeled, cored, and cut into 1/4 inch slices (I used the pears from the Farmers Market, I have no idea what kind they were...)
8 ounces of fresh raspberries (about 1 1/2 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk, for egg wash
1 tablespoon water, for egg wash
extra sugar for sprinkling
To make the shingled crust: On a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Fit dough into a 9-inch pie plate, and trim dough, leaving a 1/4 inch overhang (reserve the scraps). Chill until firm, about 30 minutes or so. Roll out second disk of dough to about 1/8 inch thick. With a 2-inch cookie cutter (any shape of your choosing, I used a basic round one for this), cut out about 48 "shingles" (or as many as you can get, I didn't even use all of mine...), using scraps from bottom crust if needed. Place on a parchment lined baking sheet and chill till firm, about 30 minutes.
*If wanting to make a solid crust with cut out vents: Follow the same directions but on the second round of dough just cut out a pattern with your cookie cutter or free hand. Then transfer to parchment lined baking sheet and chill.
In a large bowl, whisk together sugar, cornstarch, salt and cinnamon. Add pears, raspberries and lemon juice, and gently toss to coat. Spoon mixture into pie shell, piling fruit in the center. Dot with butter. Tuck the overhang under, flush with the rim. Brush edge lightly with water. Arrange shingles around edge of pie: Press lightly onto edge overlapping slightly. Repeat till pie is covered leaving a small opening in the middle. Combine egg yolk and water in small bowl. Brush pie crust with egg wash, then sprinkle with extra sugar. Chill pie till firm, about 30 minutes.
*For the solid crust with cut out vents: Do not tuck under edges of crust, brush the edges lightly with water, then drape the top crust over filling, centering your design. Trim the dough, leaving 1/2 inch overhang. Tuck overhang under bottom crust even with the rim, then crimp the edge. Lightly brush egg wash over entire pie and sprinkle with sugar. Chill till firm about 30 minutes.
Preheat oven to 400 degrees, with rack in lowest third of oven. Place pie on parchment lined baking sheet (you will have over spill), and bake until crust is a golden brown, 20-25 minutes. Reduce heat to 375 degrees and bake for 85 more minutes till crust is golden brown and juices are bubbling. Transfer to a wire rack and cool before serving.
Goes great with wiped cream or vanilla ice cream.
Pate Brisee (a.k.a. pie crust):
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup cold ice water
**Make sure all of the ingredients are cold before you begin**
Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup ice water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more, 1 tablespoon at a time, and pulse (or mix with a fork).
Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, press into a disk using a rolling pin. Refrigerate till firm, well wrap in plastic, 1 hour or up to 1 day.