-FOR POACHED PEARS-
1 tb Whole allspice berries
1/2 Vanilla bean; split
-lengthwise
1 tb Freshly grated lemon zest;
-(from about 2
; lemons)
4 c Dry red wine
2 c Water
1 c Sugar
3 Firm-ripe pears such as Bosc
Pastry dough for a single
-crust 9-inch
; pie
An egg wash made by beating
-1 large egg
; yolk with 1 teaspoon water
-FOR FILLING-
3 lg Eggs
3/4 c Heavy cream
1 1/2 c Canned solid-pack pumpkin
1/2 c Firmly packed light brown
-sugar
2 ts Cinnamon
1 ts Ground ginger
3/4 ts Salt
1 ts Ground allspice
1/8 ts Freshly grated nutmeg
1/4 c Apricot jam; heated and
-strained
Accompaniment: ginger creme
-anglaise
Make poached pears:
In a 3-quart saucepan combine all poached pear ingredients except pears and
boil, stirring, until sugar is dissolved. Peel pears and simmer in wine
mixture, covered, turning occasionally, until firm-tender, about 20
minutes. Remove pan from heat and let stand, covered, turning pears
occasionally for even color, about 30 minutes. Discard poaching mixture and
halve pears lengthwise. Remove stems and with a melon-baller cutter or
small knife remove core. Cut pears lengthwise into 3/4-inch-thick slices.
Roll out dough 1/8 inch thick on a lightly floured surface. Fit dough into
a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 1/2-inch
overhang. Cut edge of dough with scissors every 1/2 inch to form curved
points and brush edge lightly with egg wash. Chill shell 30 minutes.
Preheat oven to 375F.
Make filling:
In a large bowl whisk together filling ingredients until combined well.
Pour filling into shell and bake in middle of oven 35 minutes. Remove pie
from oven and arrange pears decoratively on top of filling. Bake pie 15 to
20 minutes more, or until custard is set and pears are tender. Cool pie on
a rack and brush pears with jam. Chill pie, covered loosely, at least 4
hours and up to 2 days. Serve pie at room temperature with creme anglaise.
Yields
1 servings