petrossian_fondue.jpg

petrossian_cake.jpg

oftt

Pear Pie

Print Email

PEAR PIE FILLING

6 cups sliced PEARS
1-cup sugar
2 tablespoons cornstarch
1-tablespoon cinnamon
1 teaspoon Vanilla Extract

Peel, core and slice pears.  Place in a bowl.  Add sugar, cornstarch, cinnamon and vanilla, and coat the fruit.

Spoon the pear mixture into your pie shell.  Cover with a lattice top and BAKE at 350° F for approximately 30 minutes, checking after twenty minutes to see how things are going.   Remove, cool and serve with whipped cream or vanilla ice cream.

 

PERFECT PIE CRUST 

2 ½ cups of FLOUR
1 cup of COLD. COLD, I mean cold BUTTER (two sticks)
1-teaspoon salt
1-tablespoon sugar
5 tablespoons COLD WATER

Okay, here is the secret:  The butter and the water must really be chilled.  You can even take the butter, cut it up into chunks, and put it in the freezer for ten minutes.  But even if you don’t do this, take the butter from the refrigerator and IMMEDIATELY get the job done.

  1.  Get your dry ingredients together.
  2.  Add in your cold butter.  Use a food processor, or if you’re a Luddite like me (note: a kitchen without even a microwave), use a fork or one of those pastry cutting things.   The butter and the floor mix should be combined until it’s a kind of coarse, evenly blended meal.   Now begin dribbling in the water and working it until you have a ball.
  3. Divide your dough into two pieces, about a 60/40 split with the 60% piece working for the bottom, and the 40% for the lattice top (or for a second, smaller tart—a chicken potpie?  An experiment pie?).
  4. Mold the dough into the shape of a pita—or a mini-flying saucer.  Cover with plastic wrap and refrigerate your dough for a least an hour (two hours is better, but who can wait that long?).
  5. Remove from the frig and roll out the larger piece for the bottom (I dust a piece of wax or parchment paper, roll out onto this, and then place the pie pan on top, flip the whole thing, and peel back the paper and throw it away.  Presto/chango.  Cut and style the edges (with your fingers—my favorite part), and you’re ready to fill and bake (with fruit, custard, whatever your heart desires….)

 

Holly Goldberg Sloan 

Restaurant News

Redrum Burger
San Francisco
by Scott R. Kline

redrumsign.jpgRedrum Burger in Davis, CA sits catty-corner to an In-N-Out Burger just off the freeway. Redrum was there long before In-N-Out and judging from the line at lunch time on a recent Thursday, they...

Read more...
Rivera
Los Angeles
by Maia Harari

pch.jpgI love food. And I love going out to eat and trying new places. And I love talking about food. In fact, I love food so much that whenever I'm eating I actually try not to get too full so that...

Read more...
Nathan's
New York
by Diane Sokolow

NathansHotDog.jpg My dad was a two job guy.  We lived in a representative, working class neighborhood in Brooklyn, which was to me, the paradise of the world.  Representative I learned years later meant not just...

Read more...
A-Frame Opens in Culver City
Los Angeles
by Maia Harari

ImageLast night One for the Table got a sneak peek into what promises to be Culver City’s newest hot spot—A-Frame—the brainchild of restaurateur David Reiss and rockstar chef Roy Choi of Kogi BBQ...

Read more...