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      Rustic Caramel Pear Pie, 11/28/13

      Chef Mark Abernathy

      Loca Luna and Red Door

      1 unbaked pie crust, store-bought or homemade

      6 cups sliced, cored pears (or apples) with peel

      1/2 cup light brown sugar

      3 Tablespoons all-purpose flour

      1 teaspoon ground nutmeg

      2 Tablespoons cream cheese

      2 Tablespoons cold butter, cut into small pieces

      2 Tablespoons Turbinado sugar

      Topping:

      Caramel sauce

      Toasted walnuts or pecans, chopped

      Preheat oven to 450 degrees. Line a baking sheet with parchment paper or spray with non-stick. Place pie crust in the middle.

      In a large bowl combine brown sugar, flour & nutmeg. Stir in pears. Mound mixture in the center of the pie crust leaving a 2" border. Mix small chunks of cream cheese into the pears. Arrange butter pieces over the top of mixture and fold the crust over the edge. Brush crust with water and sprinkle the edge and top with course ground sugar.

      Loosely cover with foil and bake for 20 minutes. Remove foil and bake approximately 20 minutes until brown and tender. Cool to set, before serving.

      To serve: warm slightly and drizzle the top with caramel sauce and chopped nuts. Top with whipped cream, or a sauce of cream cheese, milk and powdered sugar.

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