Rhode Island Chunky Pear Pie

Name: Rhode Island Chunky Pear Pie
Yield: Makes 1 deep 9½-inch pie; serves about 8
Cuisine: United States
Ingredients: ⅓ cup golden raisins; 2 tablespoons quick-cooking tapioca; ½ teaspoon ground cloves; ⅔ cup walnut pieces; 2½ tablespoons pure maple syrup, or more to taste; 2 teaspoons grated orange zest; 2½ tablespoons orange liqueur, orange juice or amaretto; 2½ tablespoons orange liqueur, orange juice or amaretto; 4 pounds (about 12) ripe pears (preferably Bosc or Anjou, which have a firm, dry texture); 2½ tablespoons orange liqueur, orange juice or amaretto; 4 pounds (about 12) ripe pears (preferably Bosc or Anjou, which have a firm, dry texture); 4 pounds (about 12) ripe pears (preferably Bosc or Anjou, which have a firm, dry texture); Basic Pie Dough for a 2-crust pie; Basic Pie Dough for a 2-crust pie; 1 egg yolk mixed with 1 teaspoon water, for egg wash; 1 egg yolk mixed with 1 teaspoon water, for egg wash; 1 egg yolk mixed with 1 teaspoon water, for egg wash; 2 tablespoons cold unsalted butter, cut into pieces

Preparation info

Makes 1 deep 9½ inch pie; serves about
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Why is apple pie everywhere and pear pie virtually unknown? In Tudor and Stuart times, English pies were made with pears and quinces nearly as often as with apples.

Baking with pears can be a little trickier than with apples; juicy varieties like Bartlett or Comice can release so much liquid that you need to adjust the amounts of other ingredients. Bosc pears, which are drier, can usually be substituted for apples without problems. Anjou pears are particularly fragrant.

This

Ingredients

Americas
United States
Rhode Island
Dessert
Pie
Vegetarian

Ingredients

Method