Pear & Pumpkin Pie
This Pear & Pumpkin Pie is a completely new and unique version of pumpkin pie with the addition of pears. Believe it or not, pears pair perfectly with pumpkin! (Try to say that three times fast!)
Pear & Pumpkin Pie
- 1 large egg
- ½ cup (100 g) pumpkin puree (not pumpkin pie filling)
- 1 tablespoon (15 g) unsalted butter or dairy-free butter, plus more for greasing
- ⅓ cup (40 g) cane sugar
- ½ teaspoon (2.5 mL) pure orange extract
- ½ teaspoon (2.5 mL) pure vanilla extract
- 1 teaspoon ground cinnamon
- ⅓ teaspoon ground ginger
- ½ cup (60 g) gluten-free all-purpose flour
- 1 sheet ready-made gluten-free shortcrust pastry*
- 2 pears , cored and sliced
- Separate the egg yolk from the egg white and whisk the egg white into a foam; set aside for a moment. In another bowl, mix the egg yolk, pumpkin puree, and 1 tablespoon of butter with a mixer. Add sugar, orange extract, vanilla extract, cinnamon, and ginger. Mix thoroughly. Add flour and mix again. Add beaten egg white and gently mix in with a spoon.
- Preheat the oven to 360°F. Lightly grease a 14 x 4.5-inch nonstick tart pan, preferably with a removable bottom.
- Transfer the shortcrust pastry to the pan and, pressing with your fingers, line the bottom and sides of the baking pan with the pastry. Cut off any overhanging dough. Use a fork to make a few holes in the bottom of the dough. (Use the cut edges of the dough for decoration. Roll the excess dough into a ball and roll it out to a thickness of about ½ inch. Use a cookie cutter to cut into shapes of leaves, pumpkins, or stars. Cover with plastic wrap to keep them from drying out.)
- Transfer the filling to the pastry crust and spread it out evenly. Add the pear slices, arranging them alternately in the pumpkin batter: once the side from the pear stem to the right, once to the left. Arrange the cut-out cookies on top in a decorative manner. Brush the cookies and the edges of the dough with the whisked egg white.
- Bake for 45 minutes. Cool before slicing.
You can make this pie in whatever shape and form you’d like. For example, you can substitute a 14 x 4.5-inch rectangular pan for an 8 x 8-inch square pan or for a 9-inch round pan, without changing the baking time. You can use a plain or fluted tart pan, and if you don't have a non-stick pan, use a piece of parchment paper.
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