piece of the pie
Raspberry Pear Pie Serves 8 | Staff Favorite
Luscious Anjou, Bosc, and Bartlett pears get a colorful lift from juicy raspberries. Make sure pears are ripe, but still firm, for best results.
2 Buttery Pie Crusts (page 27), unbaked
2 pounds (5 medium) ripe pears, cored and cut into ¾-inch pieces
2 tablespoons honey 2 tablespoons white grape juice 1 pinch salt 2 cups frozen raspberries
½ teaspoon vanilla extract ¼ cup all-purpose flour
7 tablespoons natural cane sugar, divided 1 egg, beaten 2 tablespoons milk
1. Preheat oven to 350°. On a lightly floured surface, roll out one pastry disk to make an 11-inch round crust. Fit into a 9-inch pie plate. Fold edges under and crimp decoratively. Bake crust until golden, about
25 minutes. Cool on rack. 2. While crust is cooling, combine pears, honey, grape juice, and salt in a medium pan. Cook over medium heat, stirring frequently, until pears are tender, about 5 minutes. Transfer to a large mixing bowl and let cool. Add raspberries, vanilla, flour, and 6 tablespoons sugar; stir gently to blend. Transfer filling to pie crust. Roll out second pastry disk and arrange on top of pie. Fold edges of top crust over bottom crust, press edges together, and crimp. Cut eight slits, about 1½ inches long, in top crust, radiating
outward from the center. 3. In a small bowl, beat together egg and milk to make glaze. Brush crust with glaze and sprinkle with remaining sugar. Bake 30 minutes; then cover edges with foil. Continue baking 30–40 minutes more, until crust is golden brown and filling is bubbly. Serve warm or at room temperature.
PER SERVING: 489 cal, 16g fat (4g mono, 1g poly, 11g sat), 69mg chol, 7g protein, 76g carb, 7g fiber, 179mg sodium
–Lisa Turner
Orange Sweet-Potato Pecan Pie Serves 8 | Vegan
This delicious, citrus-tinged pie features a hearty oat-based crust and tastes decadent even without dairy, eggs, or white sugar. The roasted, glazed pecans add a festive, elegant touch.
3-4 sweet potatoes, peeled and cut into 1½-inch pieces (or 2 cups cooked and mashed)
Juice and zest of ½ orange
½ teaspoon ground cinnamon 1
/8 teaspoon ground nutmeg
3 pinches sea salt, divided 2 teaspoons vanilla extract ¾ cup pure maple syrup, divided
3 tablespoons arrowroot powder, dissolved in 3 tablespoons water
1½ cups rolled oats, ground into oat flour in a food processor
½ cup whole-wheat pastry flour ¼ cup organic canola oil 2 tablespoons water 1 cup pecan halves 1 tablespoon barley malt syrup
1. Preheat oven to 350°. 2. Place sweet potatoes in a large pot of water and boil until tender, about 10
minutes. Drain well and mash or purée until smooth and creamy. Add orange juice and zest, spices, 2 pinches salt, vanilla, ½ cup maple syrup, and dissolved
arrowroot. Mix well and set aside. 3. In a large bowl, combine oat flour, whole-wheat pastry flour, and 1 pinch salt. In a separate bowl, whisk together 3 tablespoons maple syrup, oil, and water. Add wet ingredients to dry and stir until well combined. With moistened fingertips,
pat oat mixture into an oiled 8-inch pie plate. Bake for 10 minutes. 4. Pour sweet potato filling into baked crust. Leave enough room for pecan
topping. Set aside. 5. Scatter pecans on a baking sheet and bake at 350° for 8–10 minutes, or until toasted. Combine barley malt and remaining 1 tablespoon maple syrup; toss with pecans until shiny but not drenched. Drain pecans. Arrange pecans on top of pie filling. Bake about 40 minutes, or until pecan topping is bubbling and caramelized
and crust edges are brown. Cool before serving. PER SERVING: 412 cal, 18g fat (11g mono, 6g poly, 2g sat), 0mg chol, 7g protein, 56g carb, 6g fiber, 76mg sodium
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deliciousliving.com | december 2013
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