Pear/Raisin Pie: Deliciously Odd

My cooking tasks for this year’s Thanksgiving were a squash soup, rolls, and dessert. The pears seem to have been exceptionally good this fall, or perhaps I’ve just been in an exceptionally pear frame of mind. But whichever it is I’ve been eating a lot of them and as I considered desserts for Thanksgiving something involving pears was the first thing that popped into my mind.

I found this recipe at Epicurious and it was distinctly odd — mainly because it looked like it would be good but I couldn’t figure out what it would taste like just by reading the recipe. Orange marmalade and vanilla extract? I just had to give it a shot. It was great!

The marmalade and vanilla disappeared into the background while the brandy added a noticeable richness. The flavor of pear permeated the entire dessert like a blanket of snow on a landscape. If you, like me, are already considering Christmas dinner, I highly recommend it.

Pear/Raisin Pie
Serves 8.

Pastry for double-crust pie

6 tbls orange marmalade
1/4 c (packed) raisins
2 tbls sugar
2 tbls brandy
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 1/4 lb firm Anjou or Bosc pears — peeled, cored, cut into 3/4-inch cubes
1 tbls cornstarch
1 egg yolk beaten with 2 teaspoons milk (for glaze)

Heat oven to 400F.

Heat marmalade and brandy in a small pan over low heat, stirring to blend. Mix marmalade mixture in a large bowl with raisins, sugar, vanilla extract, and spices. Add pears and cornstarch and mix.

Roll out dough for bottom crust, lay in a pie plate, and mound with pear mixture. Roll out dough for upper crust and cover pie, sealing edges. Brush the top of the pie with the egg glaze and cut slits in it to release steam.

Bake on the center rack of the oven for about 50 minutes; cool.

Try this pie with…
Lamb Daube
Osso Bucco
Austrian Pork Chops