Pear Pandowdy

Name: Pear Pandowdy
Ingredients: For the crust; 3/4 cup cake flour; 1/2 cup all-purpose flour; 1/8 tsp salt; 1 tsp baking powder; 10 Tbs unsalted butter; 1/4 cup sugar; Grate zest of 1 lemon; 1/2 tsp vanilla extract; 1 large whole egg; 1 large egg yolk; For the filling; 4 large ripe Bartlett pears (about 2 1/2 lbs); 1 1/2 cup dried cranberries; 1/2 cup packed dark brown sugar; 1/4 tsp salt; 3/4 cup unsalted pistachios, coarsely chopped; 3/4 cup shredded sweetened coconut; 2 Tbs brandy; 1/4 tsp ground cloves; 2 Tbs unsalted butter, cut into pieces; 1 large egg, lightly beaten, for glaze; 1 Tbs heavy cream; 1 Tbs granulated sugar

24 ingredients

6 steps

Ingredients

For the crust
3/4 cup cake flour
1/2 cup all-purpose flour
1/8 tsp salt
1 tsp baking powder
10 Tbs unsalted butter
1/4 cup sugar
Grate zest of 1 lemon
1/2 tsp vanilla extract
1 large whole egg
1 large egg yolk
For the filling
4 large ripe Bartlett pears (about 2 1/2 lbs)
1 1/2 cup dried cranberries
1/2 cup packed dark brown sugar
1/4 tsp salt
3/4 cup unsalted pistachios, coarsely chopped
3/4 cup shredded sweetened coconut
2 Tbs brandy
1/4 tsp ground cloves
2 Tbs unsalted butter, cut into pieces
1 large egg, lightly beaten, for glaze
1 Tbs heavy cream
1 Tbs granulated sugar

Directions

1

1. Make the crust. Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy.
2

2. Add the eggs and yolk, one at a time, beating until well incorporated after each addition. Add flour mixture, and beat on low speed until just combined. Turn out onto platic wrap, pat into a square about 1 inch thick. Wrap well in plastic, refrigerate until firm, at least 2 hours.
3

3.Turn out dough onto a lightly floured work surface, roll out to 1/4 inch thick. Cut into 2-inch squares with a paring knife, transfer squares to a parchment-lined baking sheet. Cover with plastic wrap, refrigerate until firm, at least 30 minutes.
4

4. Preheat oven to 375 deg. . Make the filling: Peel and core the pears, and chop into 1/2-inch pieces. Place in a large bowl, and add dried cranberries, brown sugar, salt, pistachios, coconut, brandy, and cloves; toss until thoroughly combined. Transfer to a 2-quart pyrex or ceramic baking dish. Dot top with butter.
5

5. Remove dough squares from refrigerator; place on top of filling so that they are slightly overlapping, leaving some filling uncovered. In a small bowl, whisk together the egg and cream; brush over dough. Sprinkle with granulated sugar.
6

6. Bake until crust is golden and filling is bubbling, 30-35 minutes. Remove from oven and push crust partly down into fruit mixture. Serve warm.