Pear Pie: Two Ways

As promised in the name of the blog, we are here to bring you pie. How much pie you ask? Dare you ask such a question? Well don’t worry, because we will let that one slide… Anywho, to answer the question of just how much pie we will bring you, we will break it down into two takes: standard 9-inch pie and pie bites.

Whether you just want to have a slice of pie with your morning coffee or are expecting guests over and you need to serve a crowd, Pie Drunk has you covered. We will show you how to take your favorite pie recipe and convert into a shiny, new sweet that will perfectly accommodate your baking needs.

Pear Crumble Pie as Tackled by Liz:

6 ripe Bartlett or D’Anjou pears, pared (and peeled if you are so inclined)

2 Tbs lemon juice

½ c. sugar

2 Tbs brown rice flour (all purpose flour if you can handle gluten)

1 tsp lemon zest

1 Tbs ginger syrup (optional, but amazing)

1 9-inch unbaked pastry shell*

Crumble topping:

½ c. brown rice flour (or all purpose flour)

½ c. sugar

½ tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground mace

¼ c cold earth balance buttery spread (or cold butter)

Preheat oven to 400 degrees F.

To make the crumble topping, mix together flour, sugar, and all spices in a small bowl. Cut in the butter with your hands or a fork until the mixture is crumbly.

Slice  or cube 5 of the pears and place into a large mixing bowl. Pour lemon juice on the pears and give them a toss to coat. In a smaller bowl, mix flour, sugar, and zest. Pour over the pears and gently toss to combine--if you are using ginger syrup drizzle in now.  Spoon into chilled pastry shell*. Take the final pear and slice into sixths. Arrange these slices on top of the pie (I usually make a spiral/flower type shape). Sprinkle the pie with the crumble topping and keep in mind you don’t have to use all of the crumble if you don’t want to. Bake for 45 minutes or until the pears are tender. Remove from oven and allow to cool. Pie can be served both warm or cold with your favorite coconut milk ice cream.

* For this situation I did not get a prepared pastry shell because I haven’t found a gluten free version that I like.  I made the same pie crust that I have been for years, and you lucky pie drunk lovers already have access to it.  Just click here.

Allison wrangles Pear Crumble Pie Bites: *You will need a mini-muffin pan for these babies*

3 ripe Bartlett or D’Anjou pears, diced (and peeled if you are so inclined)

1 Tbs lemon juice

¼ c. sugar

1 Tbs flour

½ tsp lemon zest

¼ tsp fresh grated ginger

1 9-inch unbaked pastry shell recipe of dough

Crumble topping:

¼ c. flour

¼ c. sugar

¼ tsp ground ginger

¼ tsp ground cinnamon

⅛ tsp ground mace

2 Tbs cold butter

Makes 12 pie bites

Preheat oven to 400 degrees F.

To prepare the mini crusts, lightly grease a mini muffin pan. Roll out the dough until the thickness is between ¼ and ½ inch. Use a pint glass or the lid of a mason jar, cut out 12 circles of dough and arrange in muffin tin. Press the dough into all sides and corners of the muffin tin and feel free to flute or fold the top edge to make a pretty crust. Place in the fridge until ready use.

To make the crumble topping, mix together flour, sugar, and all spices in a small bowl. Cut in the butter with your hands or a fork until the mixture is crumbly.

Dice of the pears and place into a medium mixing bowl. Pour lemon juice on the pears and give them a toss to coat. Add the flour, sugar, and zest over the pears and gently toss to combine.  Let sit about 10 minutes, you know, to let the flavors mingle.

Spoon the pears into the prepared pie crusts all the way to the top and press down slightly with the back of the spoon to accommodate more filling. Sprinkle the crumb topping evenly over each pie bite. Bake for 25-35 minutes or until the pears are tender and the topping is a golden brown. Remove from oven and allow to cool. Carefully remove each bite from the muffin tin and use a toothpick if the bite is sticking to the pan.

*Serve on a plate with a dish of whipped cream or ice cream*

A Treat to Get You Through the Winter

Happy (belated) new year all! We really want to start this shiny new year off on the right foot, so we’re going to be totally honest.  This post is not about healthy eating, working out, getting organized, or goals of any kind.  We are here to bring you snacks. (You’re welcome.)

The gifts have all been given, and the parties are over.  You can make these delicious treats without the constant threat of having to share.  Go ahead, be greedy and horde the candied nuts all for yourself.  We won’t judge you.

We would also like you give a big internet high-five to our oh so talented photographer friend Amy Johnson who we have featured here on Pie Drunk before. Amy came over for snacks, hot tea, and a quick photography session to feature our edible gifts, so be sure to check out her portfolio and blog! Now without further adieu, say hello to what you could be enjoying handfuls of at this very moment. Yes. Right now.

Coconut and Almond Caramel Corn (from Shutterbean.com)

Popcorn mix

• 2 Tbs. vegetable oil
• 1/3 c. popcorn kernels
• 1/2 tsp. salt
• 1 1/4 c. dry-roasted almonds
• 2 c. toasted coconut flakes (the wide flakes work best)

For the delicious, delicious caramel:

• 1 c. (2 sticks) salted butter ( I used earth balance in place of real butter)
• 2 c. packed brown sugar
• 1/2 c. light corn syrup
• 1 tsp. salt
• 1 tsp. baking soda

To make the popcorn mixture:

In a large pan over medium-high heat, warm oil. Add the corn kernels and place a lid on the pot. Pop the popcorn until the popping sound subsides. Turn off the heat, carefully pour the hot popcorn into a large bowl and sprinkle with the salt.

Using a 9×13 pan or a very large cookie sheet, measure 7 heaping cups of popcorn, being sure to avoid any unpopped kernels. Top popcorn with almonds and toasted coconut. Set aside.

Place a rack in the center of the oven and preheat to 200F.

To make the caramel:

Combine butter, brown sugar, corn syrup and salt in a medium, heavy-bottomed saucepan. Whisk the mixture as it heats and the sugar melts. Boil the sugar and butter mixture for about 5 minutes. Remove from heat and add baking soda. Whisk well. Carefully pour the caramel over the popcorn mixture. Use a large wooden spoon (I find it helpful to use 2 spoons) to toss everything together making sure that every bit of the popcorn mixture is coated with caramel. Do NOT to touch mixture with your hands, it is very hot and could burn you.

Place pan in the oven and bake for 30 minutes, removing the pan to toss every 10 minutes. Once baked, remove from oven. Carefully spoon onto sheets of waxed paper to dry.  Once dry, store in an airtight container. Popcorn will last for up to one week.

Candied Walnuts (adapted from http://allrecipes.com/recipe/dawns-candied-walnuts/)

1 lb walnuts (you can use pieces or halves)

1 c. sugar

2 tsp. cinnamon

¼ tsp. salt

6 Tbs. unsweetened soy milk

1 tsp. vanilla

Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet. Roast for approximately 8-10 minutes, or until the nuts start to turn brown and you can begin to smell them.

Stir together sugar, cinnamon, salt, and soy milk in a medium saucepan. Cook over medium-high heat for 8-9 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). If you don't have a candy thermometer, do not fret! Using a spoon, release a small droplet of the mixture into cold water. The resulting candy should be malleable, but not too soft or brittle. Remove from heat, and stir in vanilla immediately.

Add walnuts to sugar syrup in the saucepan, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork or a spatula. Let cool, and store in airtight containers.