Pears with Sambuca Pie (Pies)

 

                The combination of fresh pears and the flavor of licorice can be wonderful...

One 9-inch double-crust pie

• 1 Rich and Tender dough (click here for the recipe)
• 6 ripe but firm Anjou pears, about 3 pounds in all
• 1 tablespoon Sambuca, or other anise-flavored liqueur
• 1½ teaspoons freshly squeezed lemon juice
• 2 teaspoons grated lemon peel
• Two-third cup sugar
• ¼ cup cornstarch
• 2 tablespoons unsalted butter, softened

The Glaze

• ½ cup sifted confectioner's sugar
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon Sambuca, or other anise-flavored liqueur

1. Peel the pears.
2. Cut each in half lengthwise and remove the core and any long fibers ; cut each half into 4 lengthwise slices ; cut the long slices in half to make large chunks.
3. Put the pear pieces in a large mixing bowl and toss them gently with the Sambuca, lemon juice and lemon peel.
4. In a small bowl, stir together with a wire whisk the sugar and cornstarch ; add the mixture to the pears and stir gently to combine.
5. Preheat the oven to 425F (220C).
6. Line the plate with the bottom crust and turn the fruit into it ; trim the bottom crust to a ½-inch overhang.
7. Dot the filling with the butter.
8. Arrange the top crust over the filling ; leave a 1-inch edge.
9. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; with the tip of a sharp knife, make 5 or 6 steam vents, each ¾-inch long, around the center of the top crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 50 minutes, or until the pastry is golden brown and the juices are bubbling.
11. While the pie is baking, make the glaze ; put the confectioner's sugar in a small bowl and stir in the lemon juice and Sambuca.
12. The glaze will be very thick but will become soft and spreadable when spread on the hot pie.
13. Remove the pie from the oven and while it is still hot apply the glaze, using a spatula or the back of a spoon ; cover the top crust entirely with the glaze.
14. Let the pie cool on a wire rack before serving it at room temperature.

BON APPÉTIT