Pie #3. Getting crazy, now I'm messing with the pastry. Where will it end.
1 1/4 cup pastry flour
½ teaspoon salt
⅓ cup + 2T shortening
1 ½ T dried orange zest
₁⁄₈ teaspoon orange-seasoned black pepper
3-4 T orange juice or liqueur
Whisk dry ingredients; cut in shortening with a pastry blender or knife until shortening is the size of peas. Add OJ a tablespoon at a time, blending with a fork until liquid is absorbed. Roll out into a disc about 1/8" thick, and lay in a pie plate. Fold and crimp crusts. Put in fridge to chill.
3 large eggs +2 yolks
1 cup heavy cream
2 T liqueur or brandy (I used honey liqueur)
½ cup packed brown sugar
1 T finely chopped fresh sage
1 teaspoon ground cinnamon
1 teaspoon ground ginger
₁⁄₈ teaspoon ground cloves
₁⁄₈ nutmeg, grated
Mix the spices together. Whisk together the wet ingredients then fold in the spices. Pour into the chilled pie shell and bake at 325 for at least 20 minutes or until it starts to set. Remove from oven and cool slightly. Do not turn the oven off. While it is baking, make:
2 medium Anjou (or other firm) pears
2 T butter
splash of liqueur
2 T sugar
Melt the butter in a medium skillet, then lay the pears in a single layer. Splash with liqueur and bring to a simmer; sprinkle with sugar. Reduce heat and simmer until sugar starts to carmelize. Gently turn pears so both sides have some caramelization. Allow to cool.
Take the cooled pie and very gently lay the pears in a nice pattern (or randomly, I don't care) on the surface. Return to the hot oven and finish baking, about 10 minutes.