The first pie crust is from the original recipe and a healthy variation. Use at your own discretion. :)
- 1/2 cup whole-grain pastry flour or regular whole wheat flour
- 1/2 cup all-purpose flour
- 2 tsp granulated sugar
- 1/8 tsp salt
- 4 T. cold, unsalted butter, cut into small pieces
- 2 T. low fat buttermilk
- 3 T. ice water
- 3 medium pears
- 1 T. lemon juice
- 1 T. plus 1 tsp cornstarch
- 3 T. brown sugar
- 1/8 tsp ground cinnamon
- 1 tsp honey
- 1/4 tsp boiling water
To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
OR ~ Use a refrigerated pie crust and call it good! :) I love Marie Callender's frozen pie crusts...as good as homemade I promise.,
In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the pears in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature. Awesome with Vanilla Bean ice cream! This recipe is adapted from Southern Living, eons ago.