last week, tara and i got ambitious. for some time now, we’ve admired this recipe on the back cover of martha stewart’s february edition (this edition featuring chocolate, hearts & roses! … please refer here for further details about my own valentine’s day). la grande enjoys the bounty of martha (and her amazing staff) in her magazine. the pictures, the layouts, the recipes. how does she do it? well, tara and i set off to find out. adventure pear and strawberry love!
martha’s original recipe calls for pears and raspberries. we inserted straw for rasp and came out with these lovely pie pockets of love. as you know, i have a great love for strawberries. here is another tasty way to savor those summer sweets that you’ve frozen away in your deep freeze.
now, i do believe our technique as a team may not quite meet ms. martha’s caliber. but for ms. tara and myself, we were quite pleased. as were the many mouths our happy pie pockets filled!
pear and strawberry love
(adapted from martha stewart’s magazine, pear-raspberry heart pies)
for the pastry:
2 1/2 cups all purpose flour, plus more for surface
1 teaspoon salt
1 teaspoon granulated sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 2 tablespoons ice water
for the filling:
2 firm ripe pears (we used anjou), peeled, cored, and cut into 1/4-inch cubes
2 teaspoons fresh lemon juice
1 1/2 tablespoons unsalted butter
3 tablespoons granulated sugar
1/4 teaspoon freshly grated nutmeg (go for the freshly grated nutmeg here, it’s totally worth it)
1/2 cup frozen strawberries, coarsely chopped
1 large egg yolk, lightly beaten
sugar for sprinkling
1. make the pastry. tara did this, so i will fill in as i can. pulse flour, salt, and granulated sugar in a food processor until combined (alternatively, i’d say whisk it all together in a large bowl). add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds (alternatively, i’d use a pastry mixture). essentially, you’re making pie crust here.