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Nothing is quite as decadent as browned butter. When swirled with freshly picked pears, cinnamon and sugar, it is a match made in dessert heaven.

brown buttered PEAR PIE CRUST

see previous recipe F I LLI N G

8 large pears, peeled and diced 3/4 cup unsalted butter 1/2 cup sugar 2 tablespoons cinnamon 1/8 teaspoon nutmeg Pinch of sea salt Turbinado sugar for sprinkling 1 egg, beaten

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Flour a working surface to roll out two discs of dough, large enough to cover the pie dish. Gently place one disk into dish. Set aside. Meanwhile, over medium heat, melt butter and allow to turn a golden brown shade, stirring occasionally. Once browned, add pears, sugar, cinnamon, nutmeg and salt and stir together. Cook for two minutes to let sugar dissolve. Pour into pie pan. Roll out second disk of dough. Gently roll on top of pie filling. Crimp edges, brush with egg wash and sprinkle with sugar. Cut an 'x' in the center to allow for the heat to penetrate. Bake for 30 to 40 minutes or until crust is golden. Let cool before serving.

Profile for ROSE & IVY Journal

Rose & IvyJournal Issue No 04 Autumn 2015  

Rose & IvyJournal Issue No 04 Autumn 2015