| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup sugar
- 1/4 cup cornstarch or tapioca starch
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup store-bought dulce de leche, plus more for garnish
- 4 large eggs
- 1 large or 2 small d’Anjou pears
- 1 baked 9-inch deep-dish pie crust, recipe follows, or store bought
- 1/2 cup dried apple slices
- Ground cinnamon, for garnish
- 1 1/2 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon sugar
- 8 tablespoons (1 stick) cold unsalted butter, cubed
- 6 tablespoons ice water
- Nonstick cooking spray, for spraying pie plate
- 1 egg beaten with 1 tablespoon water
Instructions
- Preheat the oven to 350 degrees F.
- Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl. In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined. Add the egg mixture to the cornstarch mixture and whisk to combine.
- Halve and core the pear. Cut lengthwise into 1/4-inch slices. Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit.
- To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet. Lay the dried apple slices in a single layer on the bottom of the crust. Fan the pear slices out in a circle over the apple slices. Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears.
- Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour. Let cool to room temperature.
- Before serving, dust the top of the pie with ground cinnamon. Heat some dulce de leche in a microwave for 30 seconds and stir to loosen. Drizzle over the top of the pie and serve.
- In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces). With the motor running, stream in the water until the dough starts to come together. Dump out the mixture, gather into a ball, press to a disk and wrap well in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
- Preheat the oven to 425 degrees F.
- Line the crust with a sheet of parchment paper and fill with pie weights or uncooked beans. Bake for 15 minutes. Remove the foil and weights, brush with the beaten egg and continue to bake until the crust is golden brown, about 10 minutes. Let cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 498 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 8 g |
| Cholesterol | 128 mg |
| Sodium | 301 mg |
Reviews
No problem getting pie to set, set correctly following recipe except used cornstarch did not have tapioca starch. Did not like the dried apples, I will try with fresh apples if I make again. Used store bought cajeta.
PS: No problem printing readable recipes from new website.
I love Marcela, as well as the rest of the cast of the Kitchen, and the show itself, but this recipe SERIOUSLY missed the mark. I’m a pretty experienced cook and don’t have difficulties following a recipe, but this pie recipe obviously had something wrong with it. As Paige described in her review, the pie did not set – and i even baked it a second time and it still wouldn’t set. Before I dumped it down the disposal, I took it apart and saw that none of the custard had set, not just the center. I wonder if it was the addition of the pears that prevented it from setting. The tapioca starch may have helped to thicken the juices, but it did nothing to allow the custard to actually cook. One other suggestion I would make concerns the blind baking stage. I would cut the time by about 5-8 minutes since the crust was thoroughly baked and very dark even BEFORE baking with the filling. Overall, VERY disappointed as the pie was supposed to be the dessert for the Superbowl gathering tomorrow.
This pie was awful!! Didn’t taste like anything and didn’t set fully in the center!! Waste of time and ingredients!! AWFUL!!