Ned and Chuck's Perfect Pear Pie Recipe

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Ned and Chuck's Perfect Pear Pie
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Ingredients
14
Count
Nutrition
1463
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. In a food processor, pulse together the flour and the salt. Add the butter. Pulse until mostly crumbly, with some large pieces. With machine running, add 4 tablespoons of the water. Process until dough just holds together. If it is too dry, add remaining water, as needed. Dough should not be wet. Turn dough out onto plastic wrap. Divide in half. Press each half together into a disk, wrap in plastic wrap, and refrigerate one hour, or overnight.
  2. On a lightly floured surface, roll out one disk of the dough to a 12-inch circle. Brush off excess flour. Fit dough into a 9-inch pie dish. Press the edges down around the inside. Trim dough to a half inch over the dish. Roll our remaining disk of dough. Transfer disk to parchment-lined baking sheet. Chill pie shellnand disk of dough. If desired, rolln the remaining dough scrapes into a thin disk. Cut out shapes with a small leaf cutter. Chill the leaves on the baking sheet with the disk of dough.
  3. In a large bowl combine the pecans, cinnamon, salt, sugar, cranberries, pears, butter, and tapioca. Toss well. Transfer the mixture to the cold pie shell.
  4. Whisk the egg with 2 teaspoons of water. Brush the egg glaze around the rim of the dough. Transfer the cold disk of dough on top, press down gently. Press the top and bottom pieces of dough together, around the rim. Trim the top dough with scissors to about 1 -inch. Fold it under. Crimp the edge of the pie as desired.
  5. Brush the surface and edges of the pie with the egg wash. Make 3 slits in the top for steam to escape. If using, apply the cold leaves to the top of the pie with the egg wash. Sprinkle sanding sugar over the top if desired. Freeze the pie for 30 minutes to firm up the butter. Heat the oven to 400, with a rack in the lower third.
  6. Bake until the crust begins to brown, about 20 minutes. Reduce heat to 350. Continue to bake until crust is richly golden brown, rotating as needed, 40-55 minutes. Transfer pie to a wire cooling rack. Cut when cool. Pie may be kept at room temperature up to 2 days, lightly covered with plastic wrap.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1463.19 Kcal (6126 kJ)
Calories from fat 851.85 Kcal
% Daily Value*
Total Fat 94.65g 146%
Cholesterol 176.52mg 59%
Sodium 1241.78mg 52%
Potassium 805.61mg 17%
Total Carbs 147.75g 49%
Sugars 59.74g 239%
Dietary Fiber 18.72g 75%
Protein 16.35g 33%
Vitamin C 17.5mg 29%
Vitamin A 0.6mg 20%
Iron 3.4mg 19%
Calcium 156.7mg 16%
Amount Per 100 g
Calories 248.52 Kcal (1041 kJ)
Calories from fat 144.68 Kcal
% Daily Value*
Total Fat 16.08g 146%
Cholesterol 29.98mg 59%
Sodium 210.91mg 52%
Potassium 136.83mg 17%
Total Carbs 25.09g 49%
Sugars 10.15g 239%
Dietary Fiber 3.18g 75%
Protein 2.78g 33%
Vitamin C 3mg 29%
Vitamin A 0.1mg 20%
Iron 0.6mg 19%
Calcium 26.6mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.4
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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