pear-pie-200x150-2.jpgWhen Penelope’s friend, Joan, told her about a wedding she’d recently been to where instead of having a wedding cake, they had wedding pies, a light went on for Penelope. Joan’s newlywed friends, Olivia and Andre, who were living in Olivia’s hometown of Madrid, had come back to the States to celebrate their marriage and near simultaneous arrival of their first born (they’re so cool) with a party in Andre’s hometown in Connecticut. It was basically a traditional celebration (meaning no parachutes being opened simultaneously or bungee cords flying as vows were exchanged over a canyon), but Olivia and Andre didn’t want a wedding cake. Instead, they asked each of their 100 or so guests to bring a pie, and they would provide everything else (meaning the Rioja and Cava). It was fantastic! There were miles of pies of all sorts – sweet and savory – as far as you could see. Of course Joan’s was the best, so here’s the recipe; and give it a try because besides the cornmeal pastry making a really nice change from butter or shortening, it just might get you a new life in Madrid or some other fabulous Mediterranean habitat.

Cornmeal Pastry

(for two 9-inch crusts)

  1. 1½ cups all purpose flour
  2. ½ cup yellow cornmeal
  3. ½ cup sugar
  4. 1 tsp salt
  5. 8 tbs cold unsalted butter, cut into small pieces
  6. 2 large egg yolks
  7. 3-4 tbs ice water

Mix the flour, cornmeal, sugar and salt together in a large bowl

Rub in the butter with your fingers until crumbly

Mix the egg yolks and ice water together in a small bowl

Mix the wet ingredients into the dry ingredients, stirring with a fork

Knead lightly in the bowl until the dough holds together; add water if it seems dry

Divide dough in half and press into 2 flat disks; wrap in plastic

Chill until firm, about 30 minutes

Note from the Zen Master: This dough is more crumbly than pate brisee; roll it out between two sheets of plastic wrap

The Filling

  1. 1 bottle dry red wine
  2. 1 cup sugar
  3. 4 whole cloves
  4. 2-3 cinnamon sticks
  5. 10 ripe but firm Bartlett or Anjou pears, peeled, cored, and cut into 1-inch cubes
  6. 1 tbs all-purpose flour
  7. 1 large egg beaten with 2 tbs heavy cream, for glaze

Combine wine, sugar, cloves, and cinnamon sticks in large saucepan

Bring to a boil over medium heat, then lower heat and simmer until liquid is reduced by a third – 10-15 minutes

Add pears and poach at a bare simmer until tender, 15-30 minutes depending on ripeness

Keep pears submerged with a pot lid slightly smaller than the pan

Using a slotted spoon, put the pears in a large bowl

Reduce liquid by half over high heat

Pour over pears and let cool to room temperature; refrigerate, covered, overnight

Roll out the dough to ⅛ inch thick and use to line a 9-inch pie plate; chill until needed

Roll out remaining dough to a thickness of ⅛ inch and a diameter of 11 inches

Transfer to a parchment-lined baking sheet and cover; chill for 30 minutes

Heat oven to 375°

Sprinkle 1 tbs of flour over bottom of chilled pie crust

Remove spices from poaching liquid and discard

Remove pears with a slotted spoon and place in crust

Let top crust sit at room temperature for a few minutes before attempting to move it

Brush edges of bottom crust lightly with ice water

Carefully cover pears with top crust and crimp edges, sealing well

Cut a few small steam vents near center, and lightly brush top crust with egg glaze

Bake until top is golden brown and juices start to bubble out, 50-50 minutes

Let cool for 1 hour