Waitress the musical single handedly got me out of a baking rut. I’m obsessed with this recipe, adapted from Sugar, Butter, Flour: The Waitress Pie Book. Recipe makes one 9 inch pie, but double for two, obvs.
I N G R E D I E N T S
- 1 stick (1/2 cup) of cold butter, diced
- 1 1/4 cups of flour
- 1 tablespoon of sugar
- 1 pinch of salt
- 5 tablespoons of iced water (I use a mix of water an apple cider vinegar)
- 1 egg for eggwash
- 4 anjou pears
- 1 1/2 cups of fresh cranberries
- 1/4 cup of minute tapioca
- 1/2 cup sugar
- 1 tablespoon of lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of salt
- 1 cup of flour
- 6 tablespoons of softened butter
- 1/3 cup of golden brown sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of cinnamon
- 1 teaspoon of poppy seeds
D I R E C T I O N S
- Prep the pie crust first. You can do this the night before baking. In a medium bowl, mix together the flour, sugar, and salt. Using a paste blender or two forks, cut in cold butter until the chunks resemble the size of blueberries. Add in the iced water and use a spoon or your hands to mix until barely combined. Turn out onto your work surface and continue working into a dough. Press into a round disc, wrap in plastic, and chill in the fridge for an hour.
- After an hour, roll out the dough until it’s about 1/8 inch thick. Fit into a 9 inch pie pan and trim the edge so that there’s about 1 inch of overhang. Roll the edge over or tuck it under itself. Crimp or flute the edge. Wrap and freeze until ready to use.
- Preheat the oven to 425°F. Cut the pears into bite sized pieces. Mix with the rest of the filling ingredients in a large bowl.
- Make the streusel by combining all the streusel ingredients with a fork. Use your fingers if needed. Refrigerate.
- Add the filling into the frozen pie crust. Brush the crust edge with a beaten egg. Pack the crumble on top of the filling – use all of it! Bake for 20 minutes, then lower the temperature to 375°F and continue baking for 45-50 minutes, or until golden brown. Cover with foil if the streusel browns too quickly.