Today we are discussing the wonderful topic of pies. Most people go towards either apple pies, or blueberry pies or even pecan pies but what about pear pies? I feel like pears are so neglected when it comes to what fruit to bake with. My fiance picked up a whole bag of pears at the supermarket one day when they were on a great sale and I am so glad he did because this pie was truly delicious and fun to make. The result was a flaky pie crust with a nice thick pear filling that holds up when you cut a slice. I really loved how the richness of the bacon fat melded with the sweetness of the pear. It definitely gave this pear pie a rustic flare which I personally loved. I made sure to cut the pear slices into a good one-inch dice before allowing them to soak up the whiskey. I let the pear mixture sit for a good hour while the pie shell set up in the fridge. After the shell was thoroughly chilled I filled the pie and constructed the dough on top.
It was a rather warm day when I was making this pie and it was around 80 F in my apartment which did not help things. My apartment faces South and gets a lot of sun year round which I typically love but not when my pie dough is literally falling through my fingers when I try to shape it! I ended up closing all the windows and blinds and blasting the A/C to bring down the temperature. My neighbors must think I am a weirdo because I always have my blinds drawn on some of the prettiest days in Denver. But it is all worth it when you can enjoy a delicious pie at the end of the day! What tricks do you have up your sleeve when you are working with a difficult medium in the kitchen? Let me know in the comments!
If you are interested in other pie-related recipes I have published on the blog I will list them below:
Interested in something a bit more lemony? Check out my favorite lemon tart recipe!
Need a pie recipe for Thanksgiving? Here is my go-to Pecan Pie recipe that never fails to be delicious!
Pear Pie With Bacon Fat Pie Crust
For Pie Filling
- 8-10 Pears Cored, skinned and chopped into 1 inch cubes
- 1 Lemon juiced and zested
- 1/2 Cup Brown sugar
- 1 Tsp. cinnamon ground
- 1 Tsp. nutmeg ground
- 1 Cup Whiskey I used Stolen Whiskey but any would probably do.
- 3 Tbsp. Corn starch
For Pie Dough
- 2/3 Cup Flour of any kind
- 1 Tbsp Granulated Sugar
- 1/8 Tsp. salt
- 5 1/2 Tbsp. bacon fat
- 2 1/2- 3 Tbsp cold water
For Pie Dough
- 1) Begin by making your pie crust. Measure out cold water and place in refrigerator to chill.
- 2) Measure out dry ingredients and measure out fat last. 3) Mix fat and dry ingredients together until fat resembles pea size balls in flour. 4) Starting in tablespoon amounts, begin mixing in chilled water and gently knead ingredients together. Stop when all ingredients are sufficiently mixed and fat is marbled into dough. Pat into disks and place in fridge for later use. If you are planning on making the dough in advance the pie dough disks should be good to use for acouple week in the fridge as long as they are properly wrapped in plastic wrap. You may also place them in the freezer for up to 3 months. Just make sure to remove them from the freezer and give the dough a good hour or so to thaw out before working with it. Additional kneading is unnecessary.
For Pie Filling
- 1) Begin by washing, peeling and coring pears. Dice pears into 1 inch cubes and place into a large bowl.
- 2) Juice and zest lemon and add to bowl. Add spices and brown sugar, finishing with 1 cup of your favorite whiskey. I used Stolen Whiskey 92 proof and I loved how the smokiness complimented the rusticness of the crust in this pie. Let the pie filling sit for at least an hour while you prepare the pie crust. To thicken pie filling whisk 3 Tbsp. cornstarch into whiskey before adding to the rest of the ingredients.
Building Your Pie
- 1) Once your filling is complete and your pie dough is sufficiently chilled it is time to begin the process of building your pie! Turn your oven on at this point and set the temperature to 375 F. Pull your pie dough disk from the fridge and sprinkle some flour on your work space. Roll out pie dough quickly to prevent sticking. Once pie dough is large enough to fit pie pan, roll dough onto rolling pin and lay the dough over your pie pan. Shape to pie pan and throw back into fridge to finish chilling. Make sure to return all other dough to fridge as well. 2) Once chilled, fill pie shell with filling. At this point you either have the choice of going with a basic pie top to finish it off or going with something a little more advance. I chose to go with a basic pie top and to crimp the edges. To finish I brushed the dough with an egg wash and cut 4 slits in the middle of the pie. Bake for 30 minutes or until filling is bubbling and pie dough is fully baked through. Serve immediately with a scoop of ice cream or a glass of whisky. I hope you enjoy!