Recipe: Pear, Port, Walnut & Blue Cheese Pie
Partly sweet and partly savory, this pie mingles a classic flavor combo of pears with blue cheese that will surprise and delight your guests. Toasted walnuts add a great crunch. Serve with little glasses of port, pear liqueur or eau-de-vie, or a big glass of bold red wine.
More holiday recipes
One 9-inch pie
1 recipe Classic Flaky Pie Crust (see related recipe at right) or 2 (9-inch) uncooked pie crusts
1/2 cup ruby port
2 teaspoons cornstarch
6 cups 1/4-inch-sliced cored Bosc pears (be sure pears are not too ripe)
1/2 cup sugar
2 tablespoons flour
1/2 cup coarse-chopped toasted walnuts
4 ounces (about 3/4 cup) crumbled blue cheese
Milk for brushing top of pie
Coarse sugar for decoration
1. Preheat an oven to 425 degrees.
2. To make the glaze: In a small saucepan, mix together the port and cornstarch. Cook over medium-high heat, whisking continuously, until the mixture comes to a boil and thickens. Remove from heat and cool. Set aside.
3. To make and fill the pie: Line a 9-inch pie pan with one of the pastry crusts, and set aside. Place the sliced pears in a large bowl. In a small bowl, mix together the sugar and flour then sprinkle over the pears. Mix to coat the pears well. Place half of the pear filling into pastry-lined pie pan. Scatter evenly with the walnuts then layer in the remaining pears. Drizzle the filling evenly with the glaze, then scatter the crumbled blue cheese over the filling.
4. Top the pie with the second crust. Seal and flute the edges with your fingertips. Make several slits in the top crust to allow steam to escape. For a pretty top, brush the crust lightly with milk and then sprinkle lightly with coarse sugar. Bake in the preheated oven for 15 minutes, then reduce oven temperature to 375 degrees. Bake for 35 to 40 minutes more, or until the crust is golden and the filling is cooked through.
© Kathy Casey Food Studios®-Liquid Kitchen™ www.dishingwithkathycasey.com
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