Page 168 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Sweet Tart Dough (page
30), anise option ½ batch
Part-Butter/Part-Shortening ½ batch
Pie Dough (page 19)
cornstarch, for rolling

FOR THE FILLING
pears, cored and cut into
slices ¼ inch (6 mm) thick 8
(see Note, page 106)
Zante currants ½ cup 72 g

chopped walnuts ½ cup 60 g

orange zest 1 teaspoon 2 g
orange juice 2 tablespoons 30 ml
anise extract ½ teaspoon 2.5 ml

brown sugar, firmly packed ½ cup 110 g

all-purpose flour 2 tablespoons 15 g
salt ½ teaspoon 3 g

unsalted butter 2 tablespoons 28 g
heavy cream ¼ cup 60 ml

FOR THE ASSEMBLY
Crust Dust (see Note, page 2 tablespoons 20 g
24)
egg wash (1 egg whisked with 2 tablespoons/30 ml water)

Procedure for the crust
1
. To make the bottom crust, line a 9-inch (23-cm) pie plate with the
sweet dough, dock the bottom of the dough, and refrigerate it.

2
. To make the top crust, roll the pie dough into a rough 9-inch (23-
cm) round, using a traditional rolling pin. Liberally dust the top of
the dough with cornstarch. Using a springerle rolling pin that has
been generously sprinkled with cornstarch, roll the patterned pin