Puff-Pastry Poached-Pear Pie   Credit: Bryan Gardner
  1. For the top crust, roll puff pastry into a square about 1/8 inch thick; cut it into a 10-inch round. (Use an upside-down cake pan as a guide.) With a pastry tip or small cookie cutter, cut out a 1-inch-diameter vent in the center. Gently press an upside-down 9-inch cake pan onto the dough to make a border. Freeze until firm but pliable. With a paring knife, score 8 petals around the vent, taking care not to cut all the way through. Score each petal with veins. Puff-Pastry Poached-Pear Pie Credit: Bryan Gardner 2. Roll out and cut the bottom crust into a 10-inch round; refrigerate. Arrange poached pears on top, leaving a 1-inch border. (This will leave room to pinch the crusts together.) Refrigerate. Puff-Pastry Poached-Pear Pie Credit: Bryan Gardner 3. After laying the top crust over the pears, adhere the edges with egg wash. Score the rim on a slight diagonal. 102799963.jpg Credit: Will Anderson Try This Technique with Our Puff-Pastry Poached-Pear Pie Recipe

    Puff-Pastry Poached-Pear Pie Credit: Bryan Gardner

Puff-Pastry Poached-Pear Pie Credit: Bryan Gardner

Puff-Pastry Poached-Pear Pie

Credit: Bryan Gardner

  1. For the top crust, roll puff pastry into a square about 1/8 inch thick; cut it into a 10-inch round. (Use an upside-down cake pan as a guide.) With a pastry tip or small cookie cutter, cut out a 1-inch-diameter vent in the center. Gently press an upside-down 9-inch cake pan onto the dough to make a border. Freeze until firm but pliable. With a paring knife, score 8 petals around the vent, taking care not to cut all the way through. Score each petal with veins.

  2. Roll out and cut the bottom crust into a 10-inch round; refrigerate. Arrange poached pears on top, leaving a 1-inch border. (This will leave room to pinch the crusts together.) Refrigerate.

  3. After laying the top crust over the pears, adhere the edges with egg wash. Score the rim on a slight diagonal.

    102799963.jpg Credit: Will Anderson

    102799963.jpg Credit: Will Anderson

102799963.jpg

Credit: Will Anderson