Is anyone else totally blinded by the arrival of Thanksgiving next week? Personally I can not quite believe he's here so early. Perhaps because the coast is lost Halloween this year because of Sandy, but it just seems holidays are generally too early. But- because sometimes I like it or not, I say it is time for planning!
I am all about a spread of dessert with many different options instead of just pies. Last year, I loved this cheesecake, and I think these cupcakes would also be perfect. The good thing about a cake is that since it is basically a "free-form pie," so that you can make a couple of them, even if you're out of pie plates. (I never enough for the holidays.) I also think its simple, rustic look is so warm and classic.
The juicy pears are placed in the crust and brushed with a delicious butter sauce caramel. The combo of caramel and pears is a wonderful duo that I can not believe I have not tried before. Dare I say it is the new and caramel apple?
I cooked on my new pizza stone that made the perfectly crispy crust. If you do not have it, I recommend you to use heavier pan on a lower shelf of the oven. Your crust will thank you!
- ½ batch of pie dough (single layer)
- 1 egg white
- price of sugar for sprinkling
- fill
- 2-3 farms peeled and sliced ripe pears
- 1 teaspoon of cinnamon powder
- caramel sauce:
- ½ dark brown cup sugar
- ½ cup heavy cream
- ½ cup (1 stick) butter
- ¼ teaspoon salt
- Flatten dough into a round disc and cover with plastic wrap. Refrigerate for at least an hour
- Combine all ingredients in a medium saucepan. Simmer until the butter is melted and sugar is dissolved.
- Increase heat to medium and cook for 8-12 minutes, stirring occasionally until the sauce is reduced to about one cup.
- When the dough is chilled, on a well-floured surface, roll out into a round of 10-12 inches.
- gently move your hob. Arrange pears around the inside, leaving a 2-inch border around the edge.
- Fold the edges, overlapping each other like an accordion.
- Sprinkle cinnamon over the pears and brush or drizzle them with about ¼ cup caramel sauce. (You Drizzle over after cooking.)
- Brush the crust with egg white and sprinkle with raw sugar.
- Bake at 375 for 45-50 minutes or until fruit is bubbling and crust is golden and firm. (You really want crispy bottom up so do not take it too soon.)
- cool slightly and pour over caramel sauce. (You may have some leftover- it would be delicious on ice cream!)