Maple & Pecan Pear Pie With Blood Orange Olive Oil Crust
For the pie dough
3-4 cups All-Purpose Flour
1/2 tsp Vanilla Bean Sea Salt
1/2 tsp Baking Powder
2/3 cup Blood Orange Olive Oil freeze for 3 hrs
1 Tbsp Prosecco Wine Vinegar
1 Tbsp Avocado Oil
For the Pears
1 Tbsp Blood Orange Olive Oil
4 small ripe Bartlett Pears
4 tsp Sugar & Spice Dipper
1 tsp Vanilla Bean Sea Salt
1/4 cup Brown Sugar
1/4 cup Maple Syrup
1/4 cup Pecans finely chopped
2 Tbsp Canned Ginger finely chopped
2 Tbsp Milk
In a bowl, combine 3 cups flour, salt, and baking powder. Mix in Blood Orange olive oil and vinegar, mixing into coarse crumbs. Turn the dough out onto a lightly floured surface. With your hands, gently but quickly, knead the dough just until combined, adding more flour if dough feels too soft or ice water (1 Tbsp at a time) if dough is too dry. Flatten into a disk shape and wrap with plastic wrap. Chill for at least 1 hour.
Preheat oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with avocado oil.
Cut pears in half lengthwise. With a spoon, core the seeded area out to create a well for filling. In a bowl, combine the dipper, blood orange oil, salt, brown sugar, maple syrup, pecans, and ginger for filling. Set aside.
Divide chilled dough into 5 pieces and roll into rounds disks. (One for decorating.)
Spoon the filling mixture into both halves of each pear and place back together. Place each pear on the center of a dough disks. Wrap the dough up and around the pears to enclose.
Place each pastry-wrapped pear into the prepared muffin tin. Decoratively cut leaves out of the extra piece of dough and place atop the pears to finish. Using a paring knife, cut a few small slits around the top for air to escape while baking.
In a small bowl whisk together the egg and milk. Brush the egg wash on each of the pies. Finish with a sprinkle of sugar & spice dipper.
Bake until the crust is golden brown, about 15-20 minutes. Let cool 5 minutes and then carefully remove from pan. Enjoy warm or at room temperature!