Apple, Pear and Cranberry Pie

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Since I last posted, I had my last day as a professional baker, got a job working at a tech company that connects local restaurants to people in offices who want lunch, joined a new fitness community that twerks for a workout and was featured in the food + drink section of The Seattle Weekly.

In late February, my two pie muses representing the East and West Coasts came together to join me for a pie class and drink. We bantered back and forth about pie apples and the future of food writing. Kate Lebo, my Washington pie princess, and Ellen Gray, my best pie soulmate from New Jersey, made the perfect pitch for Seattle Weekly.

I emailed food + drink editor Nicole Sprinkle and a couple weeks later had a spread. The night before the issue went on the stands felt like Christmas Eve. On my way to work on 1st ave., I skipped over to the news stand to grab a fresh copy. And then another.

Nicole later told me my article had been in their top ten for overall views that week. A proud moment? Ah, yes. To honor the great muses in my life, here is Kate Lebo’s pear and cranberry pie recipe that I made for Christmas last year and never posted. The golden brown beauty was a treat on our Christmas dinner table. Though my mom was a skeptic, I promised her Kate knows her sweet to tart ratios.

Makes 1 pie//Kate Lebo

  • 1 double pie crust
  • 2 Gravenstein or Granny Smith apples, peeled, cored and thinly sliced
  • 2 pears, cored and thinly sliced
  • Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
  • 1 cup fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1 tablespoon finely chopped candied ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Big pinch of salt
  • 3 tablespoons of flour
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • Egg white wash (1 egg white beaten with 1 tablespoon water)
  • Turbinado sugar for sprinkling

Follow your pie crust recipe and refrigerate for at least an hour. Roll out the bottom crust and place it into a 9-inch pie plate. Tuck the edges into the pie plate and trim the edges. Refrigerate while you make the filling.

Heat the oven to 425 degrees F.

Put the apple and pear slices in a large bowl with the lemon juice. Stir in the cranberries, granulated sugar, candied ginger, cinnamon, nutmeg and salt. Taste the filling and adjust to your preferences.

(In Kate’s pie classes she says if you don’t want to eat the whole bowl of filling on its own then it needs adjusting. Add lemon. Add spice.)

Stir in the flour and set aside.

Roll out the top crust and retrieve the bottom crust from the refrigerator.

Pour the filling into the bottom crust and rearrange it in the plate as necessary to reduce air pockets. Dot the filling with butter. Drape the top crust over the filling. Trim, tuck and flute the edges. Cut steam vents in the middle of the pie. Brush the crust with the egg wash, and sprinkle it with turbinado sugar.

Bake the pie in the middle of the oven for 15 to 20 minutes, or until the crust is lightly golden. Reduce the heat to 375 degrees. Bake for 35 to 45 more minutes, until the crust is dark golden brown and the filling bubbles.

Cool for at least an hour before serving.

Vanilla Pear Galette with Mascarpone

Happy New Year!

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Contrary to my hermit personality, I went out on New Years Eve. I even had people over. We dressed up, took pictures in front of a white sheet, ate cheese and popped champagne. I wore a velvet dress and gold heels. Tommy arrived wearing a tie adorned with rockets.

2014: Year of the donut
Some things never change. We can’t take a normal photo.

Though Tommy and I pulled out our best dance moves at the club, the best part of the day was eating this pear galette with Julie. We had our late-afternoon coffee to rev up for the evening and paired it with forkfuls of flaky pastry. I used a galette dough recipe by Kate Lebo and stuffed it with sliced pear tossed in Vanilla Bean Purely Syrup. Purely Syrup is a line of organic syrups made in Northern California. Though they are intended for cocktails, I used it for baking. Why not? The syrup added a light sweetness with a touch of vanilla bean.

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After it came out of the oven I topped it with a dollop of sweetened mascarpone and a drizzle of honey. Later we sipped on a drink of 2 ounces of vodka, 1 ounce of pure cranberry juice, 1 ounce of Ginger Root Purely Syrup and a splash of club soda shaken with ice.

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Galette dough//Kate Lebo

  • 1/4 cup sour cream or room temperature cream cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup cold water
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter
  • 1 egg (For egg wash)
  • Turbinado sugar for sprinkling

Whisk the sour cream, lemon juice and water in a 2-cup spouted liquid measuring cup and put it in the freezer during the next steps.

In a medium bowl, mix the flour and salt. Cube the butter and cut it into the flour using a pastry blender until the butter is mostly pea sized.

Take the liquid out of the freezer and pour in a steady stream into the flour mixture, stopping halfway to toss the dough with your fingers. The dough should hold together and feel a little wet. You may not need all of the liquid.

Gather the dough into a ball, make a disk and wrap with plastic wrap. Refrigerate for at least an hour or up to 3 days before rolling.

For the filling

  • 3 pears
  • 1/3 cup Vanilla Bean Purely Syrup

For the mascarpone topping

  • 1 cup mascarpone
  • 1/2 teaspoon vanilla extract
  • 1/8 cup powdered sugar
  • Honey for drizzling

To assemble

Heat oven to 450 degrees F.

Remove the dough from the fridge and divide it in half. On a floured surface, roll each into a circle about 6-7 inches in diameter.

Line a baking sheet with parchment paper. I use my pizza stone and flour it. Place each circle onto the sheet.

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Slice pears 1/2-inch thick and toss with the syrup. Arrange the pears in the center of each dough, leaving about a 1-inch border. Fold the border in on the pears, creating an edge.

Mix the egg with 1 tablespoon of water and brush the edges of the dough. Sprinkle with turbinado sugar.

Bake until flaky and golden, about 25 minutes. Watch carefully as this may vary.

Meanwhile, with an electric mixer, whip mascarpone with vanilla extract and powdered sugar.

Remove galettes from the oven. Let cool slightly and move to serving plate. Spoon half the mascarpone onto the top of each galette. Drizzle with honey and serve.