Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #59- Pear (again!) February 10, 2013

Yes, I have proclaimed that I would make 52 new pies this year, but this pie from the 2010 Pie Project is definitely worth mentioning again in the 2013 edition.

Pie #6- Pear was by far the “people’s favorite” pie of the 2010. Served in a cornmeal crust with a small piece of Gorgonzola cheese, this pie will knock your socks off.

Martha Stewart recipes always tend to be a bit over the top for me, but this one is pretty bones-bare-basic. Although it does require a bit of pre-planning with soaking the pears overnight in a wine reduced liquid, it is not very difficult to make, so even you can wear Martha’s apron this time.

Pear Pie and Cornmeal Crust recipes

I have probably have made this same pie over a dozen times now and it never disappoints. My boys even know and revere the special status of the pear pie. It usually comes out noteworthy occasions. Last night was one of them. I made this one for the boys’ school fundraiser. It was the only pie among the many desserts in the sweet shop auction. Hopefully,  who ever bought it enjoyed it as much as we do!

Pretty pears

Pretty pears

Peeling off the skins

Peeling off the skins

Pie dough ready to go!

Pie dough ready to go!

Wine soaked cut-up pears in the pastry shell

Wine soaked cut-up pears in the pastry shell

Pie #59- Pear (again)

Pie #59- Pear (again)

Personal Notes:

  • Yes, this is my favorite pie to make. Its ease of assembly and it’s delectable flavors, keep this as my personal front-runner.
  • I love the wonderful flavors you get in every bite of this pie. The firm, wine-soaked pears have a hint of clove and cinnamon. The sweet cornmeal crust is coarse and crumbly. Add a little bite of  Gorganzola cheese and a nice Sauternes glass of wine and you have got yourself a little slice of heaven on a plate!
 

#54- Chocolate Pecan Whiskey January 15, 2013

It’s when I have a pie like this that I begin to convince myself I should be making a pie a week for the rest of my life, not just in 2013! Things this good should be eaten weekly, or at least until I am diagnosed with diabetes. Let’s hope I am years away from that. Ha!

I love trying new recipes and this pie proved to be one that knocked it out of the ballpark for me. This one was amazing! All the flavors of chocolate, pecans and whiskey were in each and every bite. And even though I have no idea from what magazine or cookbook I cut this recipe out of, it definitely will be tagged now in a new category as one of my favorites.

My pie crust this time around was the Basic Flaky Pie Pastry from cookbook, Pie, by Ken Haedrich. Also, I should note two other things. One- that I accidentally added 1/2 cup more cornsyrup than the recipe called for, but rather than starting over, I just forgave myself for the mistake and moved on. And two- whipping cream was optional, but in my opinion is a must. This pie is so very rich that the fresh whipped cream really helped me quickly devour my piece and want to indulge myself with seconds.

Basic Flaky Pie Pastry Recipe

Chocolate Pecan Whiskey Pie Recipe

Pie crust + whiskey = Yum!

Pie crust + whiskey = Yum!

Let 'er Buck! Hats off to Pendleton, Oregon whiskey!

Let ‘er Buck! Hats off to Pendleton, Oregon whiskey!

The chocolate, pecan and whiskey filling

Oven ready.

Oven ready.

Didn't come out as pretty as I had hoped. My pie crust shield prevented the crust from burning, but smashed the crust in the process.

Didn’t come out as pretty as I had hoped. My pie crust shield prevented the crust from burning, but smashed the crust in the process.

Serving up pie!

Serving up chocolate pecan whiskey pie!

Pie with Danielle!

Pie with friends!