Pear and Chocolate Pie with Walnuts Pastry Chef James Allen, Union Public House
Ingredients
Method
Crust
1.
5. Chill the pie dough for at least two hours. Roll out the bottom crust dough to 1/8 inch and line a 9-inch pie pan. Trim the dough flush with the rim of the pan. Chill the bottom crust.
2.
Preheat oven to 425 F. Prepare egg wash by beating the egg yolk together with 1 tablespoon of water.
3.
Place the pears in a large bowl then, add the lemon juice, sugar, cornstarch, cardamom, walnuts and salt. Fold the fruit until the sugar and cornstarch is no longer visible.
4.
Take the bottom crust out of the fridge and cover the bottom of the pie shell with the bittersweet chocolate. Scoop the fruit mixture on top of the chocolate until the filling is even.
• Enough pie dough for a double crust Filling • 6 to 7 cups pears, peeled and cored • 1/4 cup walnuts, chopped • 1 tablespoon lemon juice • 1/2 cup sugar • 2 tablespoons cornstarch • 3/4 teaspoon cardamom
Roll out the top crust to a diameter of ten inches. Brush egg wash on the edge of the bottom crust and then place the top crust over the filling. Crimp the edges together with a fork or your fingertips. Brush egg wash over the top crust and sprinkle with sugar. Cut vents into the top crust.
6.
Bake the pie for fifteen minutes at 425 F then turn the temperature down to 375 F and bake for another 30 to 35 minutes. The top crust will be golden brown and the pears will be bubbling through the vents.
7.
Cool thoroughly before serving.
• 1/4 teaspoon salt • 1 each egg yolk • 5 ounces bittersweet chocolate • 2 tablespoons sugar
34 | NOVEMBER 2025
Photo by SB Visual