Tarragon & White Wine Pear Pie with a Weston Apple Peeler

Directions

Surprisingly enough, pears are actually in season right now in many areas. Ohio is one of them, so we picked up some local red d'Anjou pears, grabbed our Apple Peeler, and got to work on a pie that is evocative of apple, yet a flavor all its own. 

Makes one pie

- Ingredients -
2 pie crusts (one for the bottom and one for the lattice)
4 lbs red d'Anjou pears
2 cups moscato
1 cup flour
1/2 cup brown sugar
1/2 cup fresh tarragon leaves
2 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon salt

- Tools -
Weston Cone Strainer
whisk
Weston Apple Peeler
Roma Pasta Machine with Lasagnette Attachment (optional)

Boil 1 1/2 cups white wine, brown sugar, tarragon, and cinnamon for 5-8 minutes, until you have a thick syrup. Use a Weston Cone Strainer to strain the syrup.

Using a Weston Cone Strainer to strain the sweet, tarragon-infused syrup

Whisk the syrup with two tablespoons of butter and set aside. Next, over medium heat, whisk together 1/2 cup wine and 1 cup flour, until no lumps remain. Whisk together the syrup and flour mixture.

Preheat your oven to 375 degrees Fahrenheit.

Use a Weston Apple Peeler to peel and core your pears. If the pears are particularly soft, it's a good idea to freeze them before peeling.

A Weston Apple Peeler can take care of a pear just as easily as an apple

Toss the pear pieces in the syrupy mixture until completely coated.


Place one circle of pie crust dough over a pie plate and pierce the bottom several times. Pour in the pears, then cover with your second pie crust. Place into the freezer for 15 minutes.

The pie is assembled and ready for the freezer, then the oven

Get the Look: This is how we made the strips for the lattice on top of our pie - a Roma Pasta Machine & Lasagnette Attachment. Assembly of the basket-weave is surprisingly simple once you get the hang of it... took us less than 10 minutes.

Bake the pie at 375 for 45 minutes, then turn down to 350 and bake another hour, checking every so often. The pie is done when the crust is lightly browned and the pears are completely soft.


Allow to cool completely, then serve (You can reheat each slice before serving, but you'll want to let it cool and set before slicing into it).