Page 169 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

along one half of the dough, applying even pressure to ensure that
the pattern transfers. Dust the pin again and continue rolling down
on the second half until the top of the dough is completely

embossed. (Springerle block molds can be used in place of a
patterned rolling pin.)
3
. Allow the top crust to dry out a bit, uncovered, in a cool, dry place

—not in the refrigerator, because there is too much moisture there.
In order for the design to bake into the crust, the dough has to dry
just enough before baking for the pattern to set.

Procedure for the filling
1
. Toss the pears, currants, and walnuts with the orange zest and

juice and the anise extract. In a mixing bowl, whisk together the
brown sugar, flour, and salt. Sprinkle this over the pear mixture and
toss until the pears are evenly coated.

2
. Melt the butter in a very large saucepan. Add the fruit-and-nut
mixture and sauté for 5 minutes. Add the cream and continue to
sauté until the pears are just tender and the sauce thickens, 10 to
15 minutes. Transfer the filling to a large bowl and refrigerate it until
it’s completely cool.

Assembly
1
. Preheat the oven to 350°F (175°C). Sprinkle the bottom piecrust
with an even layer of Crust Dust, and spoon in the pear filling.
Carefully transfer the top crust, laying it gently on the filling and
crimping the edges of the bottom and top crusts together
decoratively.

2
. Brush the top crust gently with the egg wash. Bake for 45 to 50

minutes, or until the top and bottom crusts are golden brown.

A NOTE FROM THE SWEETIE PIE