by Alejandra_
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Alejandra_'s Notes:
Expand1 1/2 cup All-Purpose Flour Ask a question about this ingredient
1 3/4 cup Whole Wheat Flour Ask a question about this ingredient
1/2 cup white granulated sugar Ask a question about this ingredient
3/4 teaspoons baking powder Ask a question about this ingredient
3/4 cups butter, cold and cut into small cubes Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 teaspoon almond extract Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
zest of 1 whole lemon Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
5 crisp Bartlett pears, peeled, cored, and quartered Ask a question about this ingredient
3 tablespoons granulated sugar Ask a question about this ingredient
1/4 cup cognac Ask a question about this ingredient
3 tablespoons pear or apple butter (optional) Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
1 egg white Ask a question about this ingredient
1 tablespoon Turbinado sugar for decorating Ask a question about this ingredient
Generously butter a 9" springform pan and set aside
Ask a question about this stepCombine both flours and the baking powder in the base of an electric mixer or food processor and mix in the cold bits of butter one at a time until the dough is clumpy and in chunks.
Ask a question about this stepAdd the eggs, waiting for the first to be incorporated before adding the second.
Ask a question about this stepAdd the sugar, lemon zest, extracts, and salt. Continue to mix until the dough starts to come together.
Ask a question about this stepRemove from the mixer and turn out onto a floured surface. Use your hands to continue to knead the dough until it is smooth. Form into a disc and wrap in plastic, then place in the fridge for one hour (or up to 24 hours).
Ask a question about this stepPreheat your oven to 350 degrees
Ask a question about this stepWhile the dough is chilling, prepare the filling. Mix the pears quarters in a large bowl with the sugar, cognac, and lemon juice. Let macerate for at least 30 minutes.
Ask a question about this stepWhen you are ready to bake, remove the dough from the fridge and let warm up slightly to make it easier to handle. Use a pastry cutter to cut off a third that you will use for the lattice. Set this aside.
Ask a question about this stepPlace the larger portion of dough between two sheets of wax or parchment paper and roll out into a 9” circle. It’s OK if it cracks a bit on the edges or even if it breaks. You can press it back into shape.
Ask a question about this stepLay this into the springform or tart pan and press onto the bottom and against the sides. It should come up about 1.5 inches on the side. Cut off any excess and add to the lattice ball of dough. Use a fork to puncture all over the base of the crust.
Ask a question about this stepArrange the pear quarters concentrically in the crust, being sure to reserve the liquid in the bowl. Place two quarters in the center. Keep the pears close together, but do not overlap more than the edges. You may have extra pears—don’t try to squeeze them in. This isn’t supposed to be a deep pie.
Ask a question about this stepBeat one egg white and the pear butter (if using) into the remaining cognac lemon juice left in the bowl and pour this evenly over the pears in the crust.
Ask a question about this stepBreak off small pieces of dough and roll them into 1/4” thick snakes in graduated lengths and lay these across the pie about 1 1/2 inches apart. Rotate the pan 180 degrees and repeat with 1/4" thick pieces laid perpendicularly. You want to keep the lattice loose so that the fruit still comes through. Note that you may be left with a little extra dough (makes great pie crust cookies!)
Ask a question about this stepSprinkle the top of the cake with the turbinado sugar
Ask a question about this stepBake in the oven at 350 degrees for approximately 1 hour or until the dough is golden. Let for 10 minutes before removing the sides of the springform pan, then let cool completely before sliding onto a serving dish. Note: This can be made one day ahead as the flavors are actually better once they've had a chance to sit for a little while.
Ask a question about this stepGreat idea...I'm Italian and never thought of making a wholewheat crostaa...my daughter is into wholewheat pasta, bread and cakes so I'll definitely make this one. Can't wait to taste it!
Thank you!
Now that's an opener if I ever heard one! This looks and sounds fabulous. Love the pear and cognac combo.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Oh Yes, I just loved the nuttiness that the whole wheat added to the crust. It was so good!