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Stumbling Goat Bistro
6722 Greenwood Avenue
Seattle, WA 98119
206/784-3535
Stumbling Goat chef
Chef

Pear Pie

Pie dough
2 1/2 cups all purpose flour

2 t sugar

3/4 t salt

11 T cold unsalted butter cut into small pieces

2 1/2 T cold solid vegetable shortening

5 T cold water, plus more as needed

Mix flour, sugar, salt, butter, and shortening in food processor. Pulse the machine on and off until butter and shortening are the size of small peas.
Add the water and pulse until mixture begins to clump together. Gather it into a ball, sprinkling with a few more drops of water if needed. Divide into 2 parts (one slightly larger than the other), form each into a ball, wrap with plastic wrap and chill for 30 minutes in the refrigerator.
Pear filling
12 ripe Bartlett pears

4 Tablespoons maple syrup

1/2 C golden raisins

1 T ground cinnamon

2 T potato starch

2 T cold unsalted butter, cut into small pieces

1 egg yolk mixed with a little water, for egg wash

Preheat oven top 425 degrees. Butter a large pie pan and set aside. Peel and core the pears and cut them into large chunks. Mix the pears with the syrup, raisins, cinnamon, and potato starch. Set aside.
Roll out the larger piece of dough on a lightly floured surface to approximately 1/8" thick, making sure that it is large enough to fit into the pie plate with room for overhang. Place in the buttered pie plate and refrigerate. Roll out the second dough disk in the same fashion.
Remove the pie plate from the refrigerator and pour in the pear mixture. Dot with the cold butter and place the second dough on top. Pinch the edges to seal and trim off any extra dough. Brush with egg yolk mixture and cut 4 small slits into the top of the pie.
Place on a sheet pan lined with parchment and bake in the 425 oven for approximately 50 minutes.
Cool the pie on a wire rack. Serve lukewarm or at room temperature.

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Stumbling Goat Bistro 6722 Greenwood Avenue Seattle, WA 98119 206/784-3535	Chef

Pear Pie
Pie dough 2 1/2 cups all purpose flour
2 t sugar
3/4 t salt
11 T cold unsalted butter cut into small pieces
2 1/2 T cold solid vegetable shortening
5 T cold water, plus more as needed
Mix flour, sugar, salt, butter, and shortening in food processor. Pulse the machine on and off until butter and shortening are the size of small peas. Add the water and pulse until mixture begins to clump together. Gather it into a ball, sprinkling with a few more drops of water if needed. Divide into 2 parts (one slightly larger than the other), form each into a ball, wrap with plastic wrap and chill for 30 minutes in the refrigerator. Pear filling 12 ripe Bartlett pears
4 Tablespoons maple syrup
1/2 C golden raisins
1 T ground cinnamon
2 T potato starch
2 T cold unsalted butter, cut into small pieces
1 egg yolk mixed with a little water, for egg wash
Preheat oven top 425 degrees. Butter a large pie pan and set aside. Peel and core the pears and cut them into large chunks. Mix the pears with the syrup, raisins, cinnamon, and potato starch. Set aside. Roll out the larger piece of dough on a lightly floured surface to approximately 1/8" thick, making sure that it is large enough to fit into the pie plate with room for overhang. Place in the buttered pie plate and refrigerate. Roll out the second dough disk in the same fashion. Remove the pie plate from the refrigerator and pour in the pear mixture. Dot with the cold butter and place the second dough on top. Pinch the edges to seal and trim off any extra dough. Brush with egg yolk mixture and cut 4 small slits into the top of the pie. Place on a sheet pan lined with parchment and bake in the 425 oven for approximately 50 minutes. Cool the pie on a wire rack. Serve lukewarm or at room temperature.