{"id":2011,"date":"2019-05-20T16:26:43","date_gmt":"2019-05-20T16:26:43","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=2011"},"modified":"2021-08-26T23:50:48","modified_gmt":"2021-08-26T23:50:48","slug":"maple-pecan-pear-pie-with-blood-orange-olive-oil-crust","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/20\/maple-pecan-pear-pie-with-blood-orange-olive-oil-crust\/","title":{"rendered":"Maple & Pecan Pear Pie With Blood Orange Olive Oil Crust"},"content":{"rendered":"

This pie is not only beautiful presented individually, it will impress family and friends with a melt in your mouth light flaky crust.<\/div>\n
…<\/div>\n
<\/div>\n
Prep Time: \u00a0<\/em>30 minutes –\u00a0Cook Time: \u00a0<\/em>20 minutes –\u00a0Total Time: \u00a0<\/em>50 minutes<\/div>\n
Yield:\u00a06-8 servings<\/div>\n
<\/div>\n
…<\/div>\n

Ingredients:<\/strong><\/p>\n

For the pie dough:<\/strong><\/p>\n

–\u00a03-4 cups All-Purpose Flour<\/div>\n
–\u00a01\/2 tsp\u00a0Vanilla Bean Sea Salt<\/a><\/div>\n
–\u00a01\/2 tsp Baking Powder<\/div>\n
–\u00a02\/3 cup\u00a0Blood Orange Olive Oil<\/a><\/div>\n
– 1 Tbsp White Balsamic Vinegar of Modena<\/a><\/div>\n
<\/div>\n
For the Pears:<\/strong><\/div>\n
<\/div>\n
–\u00a01 Tbsp\u00a0Avocado\u00a0Oil<\/a><\/div>\n
–\u00a04 small ripe Bartlett Pears<\/div>\n
–\u00a04 tsp\u00a0Sugar & Spice Dipper<\/a><\/div>\n
–\u00a01 tsp\u00a0Vanilla Bean Sea Salt<\/a><\/div>\n
–\u00a01\/4 cup Brown Sugar<\/div>\n
–\u00a01\/4 cup Maple Syrup<\/div>\n
–\u00a01\/4 cup Pecans, finely chopped<\/div>\n
–\u00a02 Tbsp Canned Ginger, finely chopped<\/div>\n
–\u00a01 Egg<\/div>\n
–\u00a02 Tbsp Milk<\/div>\n
–\u00a0Sugar & Spice Dipper<\/a><\/div>\n
…<\/div>\n
Instructions:<\/strong><\/div>\n
\n
    \n
  1. In a bowl, combine 3 cups flour, salt and baking powder. Mix in Blood Orange Olive Oil and vinegar, mixing into coarse crumbs. Turn the dough out onto a lightly floured surface. With your hands, gently but quickly, knead the dough just until combined, adding more flour if dough feels too soft or ice water (1 Tbsp at a time) if dough is too dry. Flatten into a disk shape and wrap with plastic wrap. Chill for at least 1 hour.<\/li>\n
  2. Preheat oven to 425\u00b0F. Lightly coat 4 wells of a muffin tin or 4 ramekins with Avocado\u00a0Oil.<\/li>\n
  3. Cut pears in half lengthwise. With a spoon, core the seeded area out to create a well for filling.<\/li>\n
  4. In a bowl, combine the dipper, salt, brown sugar, maple syrup, pecans, and ginger for filling.<\/li>\n
  5. Spoon the filling mixture into both halves of each pear and place back together. Place each pear on the center of a dough disk. Wrap the dough up and around the pears to enclose.<\/li>\n
  6. Place each pastry-wrapped pear into the prepared muffin tin. Decoratively cut leaves out of the extra piece of dough and place atop the pears to finish. Using a paring knife, cut a few small slits around the top for air to escape while baking.<\/li>\n
  7. In a small bowl whisk together the egg and milk. Brush the egg wash on each of the pies. Finish with a sprinkle of sugar & spice dipper.<\/li>\n
  8. Bake until the crust is golden brown, about 15-20 minutes. Let cool 5 minutes and then carefully remove from pan. Enjoy warm or at room temperature!<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>
    \n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2016,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-2011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/2011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=2011"}],"version-history":[{"count":2,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/2011\/revisions"}],"predecessor-version":[{"id":4455,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/2011\/revisions\/4455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/2016"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=2011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=2011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=2011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}