Spiced Pear Pie

The popularity of the pear dates back to ancient times. While the Greek poet Homer referred to pears as a “gift of the gods,” others were developing new varieties of cultivated pears in Rome. Over the years, hundreds of different varieties have been introduced. Today the Bartlett pear is the most popular variety in the United States.

The Health benefits of pears are numerous too. They are rich in vitamin C, with antioxidant properties and filled with fiber. Studies have also shown that eating pears helps protenct women against breast cancer, lowers blood pressure and may reduce the chances of a stoke, and good for colon heath—to name just a few! So Homer was right on track—a true gift from the gods!

Pie Crust

2 cups all-purpose flour

½ tsp. salt

1 ½ sticks unsalted butter

¼ cup ice water

Sift flour and salt together. Cut the chilled butter and margarine into small bits and add to the flour. Work flour and butter together. Add ice water slowly to the pastry, and press pastry together into a ball. Chill dough for at least one hour.

Pear Mixture

4-5 medium sized pears, sliced

½ cup sugar

1 ½ tbsp. flour

½ cup sugar

½ tbsp. cinnamon

1 tsp. nutmeg

1 tsp. cinnamon

This recipe makes one 9-inch pie. Make pie dough and chill for at least one hour. Roll out dough and place into pie pan. Fill pie shell with sliced pears. Sprinkle with sugar, cinnamon and dot with butter. Roll out remaining pastry and cover and cover the pastry top, seal and crimp rim, then slice a few vents on the top. Bake pie for 45 minutes, or until crust is lightly browned.

Spiced Butternut Squash Pie

Thanksgiving is here in just a few days, and if you are having anyone over, there is a good chance that someone is bringing the traditional Pumpkin Pie. I have to say that I am a fan of this old favorite standard, but why not bring a delightful surprise to the table using my favorite seasonal vegetable, the butternut squash. I cringed my entire life over hearing the word “squash” until I tasted this sweet and scrumptious variety. Since then, I have discovered numerous ways to cook it, and this is one of the most delicious discoveries yet!

Spiced Butternut Squash Pie

1 unbaked and chilled 9-inch pie shell

1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash

1 cup light brown sugar, firmly packed

3 large eggs

3/4 cup evaporated milk or half-and-half

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 tablespoons all-purpose flour

1 tablespoon melted butter

2 teaspoon vanilla

Cut the squash in half lengthwise and remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400 degrees for 45 to 50 minutes, or until the squash is tender and can be easily pierced with a fork. Cool completely, then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

Turn oven down to 350 degrees and position an oven rack in the center of the oven. In a mixer, combine the squash and the brown sugar. Then add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Next, pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes. When the filling is set, place the pie on to cool. Serve just warm or at room temperature and top with whipped cream.

Recipe by Karen Grimes & Emily Buller

Pear and Almond Tart with Huckleberry Sauce

Make the most of the dreary weather with this delicious tart, filled with savory almonds and pears and a decadent side of huckleberries and vanilla ice cream. Huckleberries are now in season around wine country, as well as many other areas throughout the country, so this is a great dessert recipe to try--and an easy one, too!

Almond Filling

2/3 cup blanched slivered almonds

1 Tbsp. flour

7 Tbsp. sugar

5 Tbsp. unsalted butter, room temp.

1 egg

½ tsp. almond extract

Poached Pears and Pastry

4 cups water

1 ¼ sugar

1 ½ Tbsp. lemon juice

5 med. sized firm pears

Powdered sugar (to garnish)

Frozen puff pastry

Huckleberry Sauce
3 cups Huckleberries fresh or frozen
1 cup red wine
¾ cup sugar
1 cinnamon stick
½ tsp. grated or powdered cloves
salt to taste

For Almond Filling: Finely chop almonds and flour together in a blender or food processor. Mix in sugar and butter and mix together until smooth. Add egg and mix, then chill for 2-3 hours. This can also be made well in advance.

For Pears: Bring 4 cups water, sugar and lemon juice to boil over medium heat until sugar dissolves, then add the pears. Reduce heat and simmer until pears are very tender (about 20 min.) Then remove pears from heat and cool in sugar mixture. This can be made ahead of time.

For Huckleberry Sauce: Place all ingredients in a pan and simmer for 20 minutes. If the sauce is too thin, continue cooking until desired thickness. Remove cinnamon stick. This sauce can be made in advance and keeps well refrigerated.

Place cold puff pastry sheet onto flat surface and cut into small (about 3-4 inches across) circles. Place 1 Tbsp. of almond filling into the center of each tart. Then arrange 1/2 of a pear, sliced lenthwise, into a fan shape across the tart. Place tarts on greased or non-stick baking sheet in oven at 350 degrees for about 30 minutes, until golden on the outside.

Add huckleberry sauce and a scoop of vanilla ice cream to each serving, and sprinkle top with powdered sugar.

Recipe by Chef Emily Buller