We've talked about the food on the popular television show "Pushing Daisies", but we haven't mentioned the most prominent food on the show: pies. Alexandra gives us pie inspired by "Pushing Daisies," and it's also the recipe that made her a believer in pies! Read on for her recipe and story.
Why is this the BEST pie recipe you've got? I'm honestly not the biggest pie fan. If I had to order the big three, I'd say cake, cookie, pie, but this pie has made me a believer. The crust is just so flakey and cheesefilled and GOOD. Your apartment will smell like a cheesy, buttery heaven while this is baking. This is a pie that you will make over and over again!
Gruyère Pie Crust:
2 1/2 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon sugar
3 ounces of Gruyère, grated finely
20 tablespoon unsalted butter, cut into 1 in pieces
6-7 tablespoons ice water
Whisk together the flour, salt, sugar and grated gruyere in a large mixing bowl. Using a food processor, mix butter and flour/cheese mixture until the largest butter chunks are the size of large peas.
1 egg, lightly beaten (for crust)
Preheat oven to 350 degrees F.
Add sugar, wine, water, vanilla, cinnamon stick, ginger, nutmeg and clove into a large stock pot or dutch oven. Bring to a boil. Put an empty medium bowl into the freezer to chill.
Peel and halve pears. Scoop the core and seeds out and then cut the halves in half. Once liquid mixture has come to a boil add cut pears. Simmer for about 20 minutes or until the pears are tender.
Using a slotted spoon remove the pear quarters from the poaching liquid and put them into the chilled bowl.
In the meantime, roll the larger piece of dough into a circle around fourteen inches in diameter. I roll out the dough between two pieces of plastic wrap to keep it from sticking. Peel off one side of the plastic wrap and center that side of the dough in the pie plate then remove the other sheet of plastic wrap.
Remove the pears from the chilled bowl layer them into the bottom of the pie. Pour the syrup on top of the pears.
Roll out the slightly smaller dough dish into circle around twelve inches in diameter. Place this dough round on top of the pie. Seal the crusts together using a fork or your fingers. Brush the top of the pie with the beaten egg, and make three parallel slits in the top crust to allow steam to escape. Or if you are feeling fancy pantsy, feel free to make decorative cutouts.
Put the pie on a cookie sheet to catch any drips--I like to cover my cookie sheet with parchment paper or aluminum foil to minimize the mess. Put the pie in the oven, bake until the crust is golden and you can see the filling bubble up between the slits in the crust, about 30 to 40 minutes. Cool and serve with vanilla ice cream. Wrap any leftovers and store in the refrigerator.