You may remember this delicious recipe from my collaboration with Starbucks this past fall. Well, since the inspiration site we put together was seasonal, it’s since been taken down, and a few of you have asked that I now post the recipe here – a request I’m more than happy to accommodate!
A perfect mix of sweet and a touch of savory, this Pear & Rosemary Pie recipe one of my favorite things we’ve cooked up, perfect for the holidays and all winter long…
Rosemary Pear Pie // makes one 9″ pie
Ingredients //
- 5 bosc pears, peeled and chopped into ½ inch pieces
- ½ cup packed brown sugar
- 4 tbsp flour (plus more for dusting)
- 1 tbsp cornstarch
- ½ tsp cinnamon
- ½ tsp salt
- 3 tbsp butter
- 2 tbsp chopped rosemary
- 1 tsp vanilla extract
- 1 egg
- 3 tbsp granulated sugar (for dusting)
Directions //
To begin, roll dough out on a lightly floured surface into approximately a 12″ round.
Cut to about 9″ and place in the pie plate, crimping around the edges. Place in refrigerator to chill while you prepare the rest of the ingredients.
Next, peel, core and dice pears into ¼-½ inch pieces. In a bowl mix the pears, brown sugar, flour, cornstarch, salt and cinnamon until evenly coated.
In a small saucepan, slowly melt butter over medium heat until it begins to brown, constantly stirring. Add rosemary and vanilla extract, then quickly remove from heat allowing to cool a bit before pouring over pears. Mix thoroughly and then pour the pear mixture into the prepared pie pan.
Preheat oven to 400º. Roll remaining dough on a lightly floured surface, and cut into 8 strips (approximately 1 inch wide). Arrange 4 strips lengthwise across pie, then the remaining 4 strips in the opposite direction, alternately lifting the strips to weave the dough over and under, forming a lattice.
Trim the strips to the same length as the crust, and crimp the edges to seal. Brush the crust with a beaten egg and sprinkle with granulated sugar. Chill for 15-20 minutes.
Place pie in oven at 400º for 10 minutes. Reduce to 375º and bake for 1 hour, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown.
Let cool one hour before serving. And, then? DEVOUR.
photography by meghan klein for coco+kelley
