Maple & Pecan Pie with Blood Orange Olive Oil Crust

Ingredients

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 Sweet Cream Butter Olive Oil

For the Pears

• 1 Tbsp Sweet Cream Butter Olive Oil
• 4 small ripe Bartlett Pears
• 4 tsp Apple Chai Sugar Shaker
• 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

For Finishing

• 1 Egg
• 2 Tbsp Milk
• Apple Chai Sugar Shaker

Instructions

1. 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.
2. Preheat oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with Sweet Cream Butter Oil.
3. Cut pears in half lengthwise. With a spoon, core the seeded area out to create a well for filling. In a bowl, combine the Apple Chai Sugar Shaker, Vanilla Bean Sea Salt, brown sugar, maple syrup, pecans, and ginger for filling. Set aside.
4. Divide chilled dough into 5 pieces and roll into rounds disks. (One for decorating.)
5. 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.
6. 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.
7. In a small bowl whisk together the egg and milk. Brush the egg wash on each of the pies. Finish with a sprinkle of Apple Chai Sugar Shaker.
8. 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!

Tags:

• Vanilla Bea Sea Salt
• Blood Orange Olive Oil
• Sweet Cream Butter Olive Oil
• Apple Chai Sugar Shaker