Most people think of Garam Masala for savory dishes like curries, stews, soups and marinades. Our version of this iconic Indian spice blend includes coriander, green cardamom, black cardamom, cinnamon, cloves, bay leaves, nutmeg, ginger, pepper, and cumin We love this spice because it lends a warm, sometimes sweet earthiness to recipes, so wouldn't it be perfect in a fall pie? In fact, it is! We added a few of our own touches to this Food 52 recipe for Garam Masala Spiced Pear Pie, and it is a winner!
Garam Masala Spiced Pear Pie:
Your favorite dough for a double crust 9-inch pie
3/4 cups sugar
3 tablespoons cornstarch
Zest of 1 lemon
1/2 tsp pure ground vanilla bean
1 1/2 teaspoon garam masala, ground
1/2 teaspoon ground cardamom
2 to 3 pounds ripe pears, a highly flavored variety such as Bartlett
1 egg mixed with 1 tablespoon water
1 tablespoon demerara or other coarse sugar crystals
In a mixing bowl, rub the sugar together with the cornstarch, lemon zest, vanilla bean, and the spices. Gently peel the pears, cut them in half and using a small scoop, remove the core, stem and the blossom end. Cut the halves to make long, thin quarters and slice them 1/2 inch thick. Measure out 6 cups for the pie. Toss the pears in the sugar blend and pour it into the prepared pie shell. Top the pie with the lattice strips, trim the excess from the lattice strips and roll the bottom crust up over them to form a ridge and then flute it with your finger tips. Place the pie on a sturdy baking sheet that is lined with paper or foil and greased generously.
To bake the pie, brush the egg wash over the top of the pie and sprinkle with the coarse sugar. Place it in the oven and bake until the juices in the center are boiling gently, about 1 hour and 15 minutes. Allow the pie to cool to room temperature before cutting.
