Perfect Pie Dough
4 cups King Arthur all-purpose flour
1 tsp. baking powder
1 tsp. Kosher salt
1 tsp. granulated sugar
1 3/4 cup shortening
1/2 ice cold water
1 large egg
1 tsp. apple cider vinegar
In a stand mixer, using the paddle attachment, first mix all the dry ingredients. Then, add the shortening, while the mixer is running, a tablespoon at a time. Finally, mix all the wet ingredients together in a 2 cup measure and again, while the mixer is running add them slowly.
Transfer all the dough to a lightly floured board and knead until smooth.
Shape into a log and cut in half, then half again.
Autumn Pear~Cranberry Pie
8-10 pears (I used a mixture of Bartlett and Bosc)
1 cup sugar
1/3 cup Pie Filling Enhancer
1 cup dried cranberries
1/2 tsp. ground cardamon
1 vanilla bean, split and scraped
Peel, core and slice pears.
|This is my favorite Pear Slicer I got free by sending in a sales receipt a few years ago to the National Pear Organization.|
Preheat oven to 400F-degrees. Roll out one of the disks of dough and place in a 9-inch pan. Flute edges if desired, then add the filling. In lieu of a top crust, I cut out leaves and a pear to top the fruit with. I also sprinkled some green sugar on top, but honestly, it looks a little weird and I think next time, I'll stick to my usual plain sugar:-D
|My latest gadget...wish I had thought of it. The perfect under the pie shield. The center keeps the pie plate elevated so heat is distributed evenly...and it catches the spills of all your fruit pies!|
Place in the oven and cook for 15 minutes, then lower the temperature to 375F-degrees and continue baking 35 to 40 minutes more, covering the edges with a shield if they're browning too quickly.
Bubbling juices and the intoxicating aroma of vanilla and pear, made it hard to wait for it to cool completely. Now, if I just had some vanilla ice cream--oh well, I'll savor the simple enjoyment of warm pie on this cool night. Enjoy!