Dessert: Pear Pie with Red Wine and Rosemary

Recipe by Kierin Baldwin Kierin Baldwin's pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeat

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Pear Pie with Red Wine and Rosemary

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

3 tablespoons granulated sugar
1 1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into pieces
1/4 cup chilled vegetable shortening, cut into pieces
2 large egg yolks
1 teaspoon apple cider vinegar

Instructions

Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
Whisk egg yolks, vinegar, and 1/2 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1"-thick disks. Wrap in plastic; chill at least 1 hour.
DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.

Add a review for Pear Pie with Red Wine and Rosemary