Patience my little grasshopper. A lesson I’m still learning.
I am the queen of multi-tasking. Now, that’s not to say I’m amazing at it, clearly, I just have a hard time doing one thing at a time. It’s my curse. I love to have a bunch of things on the go. For example, while making the pear galette, I was also making homemade pizza dough, a sour cream cornmeal crust for the pie, softening the cherries, taking photos and writing a post for this blog. Something’s got to give I suppose.
The good news is that there were some amazing blackberries on sale that I had purchased to snack on. It happened to save my hide since I really wanted some color sprinkled on top of the monotone color of the pears and pie crust. Since the pears and the dough come out a very similar color, it really needed some pizazz. Like accessorizing an outfit! We actually ended up making two pies. One pear and blackberry and one peach and blackberry. I use Shelley Adams cornmeal crust for most of my savory and sweet pie crusts. After all, why mess with something so delicious? I made one small addition to the crust for the sweets which is a dash of sugar. Of course this is optional.
For those of you who struggle between the decision of whether to put a slice of cheddar cheese or ice cream on your pie, consider Maple Ricotta Cream as the middle ground for both. The recipe will be included at the very end of this post.The left overs taste delicious over fresh berries.
Sour Cream Cornmeal Crust
- 1/4 cup sour cream
1/4 cup ice cold water
1 Tbsp brown sugar
1 cup flour (whole wheat all purpose if you have it)
1/3 cup cornmeal
1/2 tsp salt
1/2 cup cold unsalted butter cut into cubes
Mix the sour cream, sugar and ice cold water together. In a medium sized bowl, mix the flour, cornmeal and salt together until well combined. Add the butter. Using a pastry cutter blend the butter into the flour cornmeal mixture until it becomes a crumbly texture. Add the sour cream mixture and blend until the dough begins to form. Add more flour if necessary. I often have to add a couple of tablespoons of flour to get the right texture. Make a ball from the dough. Place the dough in a well sealed plastic bag and refrigerate for at least 2 hours. Cut the dough into 2 equal halves. Roll out the dough to a 12 inch diameter or slightly larger on a well floured surface. Sprinkle a baking pan with a teaspoon of cornmeal and transfer the dough to the pan. Add the filling of your choice. Baking instructions to follow.
- 4 pears
1/2 cup fresh blackberries or raspberries
Preheat oven to 375 F and place a rack in the center in the oven. Core and peel 4 pears. Thinly slice the pears and place them in the center of the pie leaving 2 inches around the parameter. The more dough left around the parameter, the more room you’ll have to fold the dough over. It’s entirely your preference. Add the blackberries on top. Start on one side and fold a section of the dough over the pears. Continuing around in 2 inch pieces, overlap the dough until the edges have been folded around the entire pie.
Sprinkle some sugar over the entire pie and bake for 35 minutes or until the crust is golden brown.
Remove from oven and allow to cool for 15 minutes before serving. Serves 6-8 depending on the size of the pieces.
Ricotta Maple Cream
- 1 cup ricotta
1/3 cup maple syrup
Place the ricotta and the maple syrup in a blender and blend until very smooth. This will probably take several minutes. You may choose to make this the night before. The mixture becomes quite warm when blended for so many minutes. This cream tastes better when it is well chilled. The consistency will also thicken.
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