- Cooking Time: 25
- Servings: 8 skinny slices
- Preparation Time: 30
BackstoryIn Martha Stewart's Valentine's Day issue, 2009, I fell in love with the Pear Raspberry recipe. Especially the crust - how could you not?!
When I went to pick up the ingredients for it, the raspberries look pretty sad, so I went with the strawberries instead. Good thing too because it turns out a dear friend who celebrated Valentine's Day with us cannot stand raspberries!
- Dough for pie crust
- all-purpose flour, for surface
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 pounds (about 6) ripe Bartlett pears, peeled, core removed, and cut into 1/4-inch slices
- 6 ounces (1 1/2 cups) strawberries
- 2 tablespoons fresh lemon juice
- 1 ounce (2 tablespoons) unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon water, plus more for brushing
- sanding sugar, for sprinkling
- Read more at Marthastewart.com: Pear-Raspberry Heart Pie - Martha Stewart Recipes
- Preheat oven to 400.
- Roll out a little less than half of your pie crust and line your pie plate with it. Now roll out the rest and cut as many wee hearts from it as you can, and set aside. The original recipe says to cut 48 2" hearts, but you may want to use less so more of the filling shows through, or more (like I did) so you can really overlap them however you want. I recommend more.
- Whisk together your sugar, cornstarch and cinnamon. Then add the pears, strawberries and lemon juice, toss to coat. Spoon the filling into the pie crust, and dot with butter. Now's the fun part! Take your wee hearts and arrange them over the filling. Of course you still need some spaces for the heat to vent through, but you can leave several tiny spaces instead of one bigger one in the center. Martha outlined very specifically how to arrange the hearts, but really, so long as there are vents you can place them however you like them.
- Make your egg wash with the yolk and water and brush it over the top. Then sprinkle with sanding sugar!
- Bake for a total of 20-25 minutes. I took mine out after 10, to give it another coat with the egg wash and add more sugar. It is still probably the prettiest pie I've ever made.