Pear Anise Pie

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Food & Entertaining  
anise dessert pear pie
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ReadyMade

Posted by ReadyMade  
Written by Jeanette Abbink, Photography by Marcus Nilsson

“A nice combination of ingredients that are a little unexpected and unusual, but also appealing and recognizable.” —Emily

Serves 8 

Skill Level

Easy

Active Time

Half a day

Cost

$

    Materials

  • Crust (use the Cranberry Sage Pie crust ingredients)
  • 6-8 Bosc or Bartlett pears, just barely ripe and a little firm
  • Juice of 3 lemons
  • ¾ c white sugar
  • 4 T all-purpose flour
  • 2½ t anise seed, divided, or 1 t anise extract
  • ⅛ t allspice
  • ¼ t salt
  • 2 dashes of old fashioned bitters (Fee Brothers makes a good one, feebrothers.com)
  • 1 egg
  • 1 T milk
  • Demerara sugar

    Tools

  • Oven
  • Knife
 
1

Follow Steps 1-4 in the Cranberry Sage Pie recipe to prepare your crust.

2

Preheat your oven to 425°F. Core, peel, and slice the pears to about ¼ inch thick with a sharp chef’s knife. Place in a large mixing bowl and coat with the lemon juice to prevent browning. Add in the anise extract if you are using.

3

Combine the sugar, flour, 1½ tsp anise seed (if not using extract), allspice, salt, and bitters in another bowl; lightly whisk to combine. 

4

Gently combine the pears with the flour and spice mixture.

5

Remove the crust from the fridge and gently place the pear mixture into it.

6

Arrange the lattice crust on top and trim or fold the ends to match the edge of the bottom crust. Roll the crust in from the outer edge to seal the two layers together. Flute the edges, going around the crust, pressing the top and bottom crusts together with your fingers.

7

Place pie in the fridge for 20 minutes to firm up the crust.

8

Remove pie and brush crust with remaining egg beaten with 1 tbsp milk. Sprinkle with Demerara sugar and anise seed.

9

Bake at 425°F for 15-20 minutes on a rimmed baking sheet on the bottom rack until crust just starts to brown.

10

Reduce the oven temperature to 350°F, move the pie to the center rack, and bake for 45-55 minutes more. Pie is finished once juices are bubbling, you can easily poke a knife or skewer into the pears, and the bottom crust is browned. (Using a glass pie pan makes this easier to see.)

11

Cool, slice, and top with freshly whipped cream with a little honey stirred in.