Maple and Pecan Pear Pie with Blood Orange Olive Oil Crust

Maple and Pecan Pear Pie with Blood Orange Olive Oil Crust

This pie is beautifully presented individually and will impress family and friends with a melt-in-your-mouth light, flaky crust.

Servings: 6

Prep Time: 90 mins

Cook Time: 20 mins


For the Pie Dough:

For the Filling:


  1. Combine 3 cups flour, salt, and baking powder in a bowl. Mix in Blood Orange Olive Oil and vinegar, mixing into coarse crumbs. Turn the dough out onto a lightly floured surface. With your hands, gently but quickly, knead the dough until combined, adding more flour if the dough feels too soft or ice water (1 Tbsp at a time) if the dough is too dry. Flatten it into a disk shape and wrap it with plastic wrap. Chill for at least 1 hour.

  2. Preheat the oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with 1 Tablespoon of Blood Orange Olive Oil.

  3. Cut pears in half lengthwise. Core the seeded area with a spoon to create a well for filling.

  4. For the filling, combine the sugar shaker, salt, brown sugar, maple syrup, pecans, and ginger in a bowl.

  5. Take the dough, roll it out to 1/4" to 1/2" thickness, and cut it into four pieces large enough to wrap each pear in. 

  6. Spoon the filling mixture into the halves of each pear and put them back together. Place each pear on the center of a dough sheet. Wrap the dough up and around the pears to enclose them.

  7. Place each pastry-wrapped pear into the prepared muffin tin. Decoratively cut leaves out of the extra dough and place them atop the pears to finish. Using a paring knife, cut a few small slits around the top for air to escape while baking.

  8. In a small bowl, whisk the egg and milk together. Brush the egg wash on each of the pies. Finish with a sprinkle of sugar shaker.

  9. Bake until the crust is golden brown, about 15-20 minutes. Let cool for 5 minutes and then carefully remove from pan. Enjoy warm or at room temperature!


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