A little list of gratitude, sponsored by the letter F
- Flaky sea salt, for topping cookies,
- Filters, vsco or instagram or otherwise,
- Freshly ground coffee at Trader Joe's,
- Full bellies after date nights, full bellies after faux-family dinners, full bellies after trips from home,
- Friends - sweet friends, new friends, old friends, boyfriend, lad
- Family members who are far away physically but always close
- Food, looking at food, cooking food, taking pictures of food, and obviously eating food
We are both working this holiday and it's a little strange to be missing out on family traditions but all the same, it's what we do and I suppose it's all a part of transitioning into this new chapter of life. We are heading to Andrew's parents' home afterwards though for some khao man gai (and rumor on the street is there might be some Boston Market too).
I'm thankful for many things in 2017, and can't wait to hear what everyone else is thankful to have this year. Yes, I will be the person at work asking what you are thankful for. And yes, I ended that sentence in a preposition, I never said I was thankful for grammar.
Happy Thanksgiving, lovelies!
Cardamom pear pie, adapted from The Vanilla Bean Baking Book by Sarah Kieffer
For the pie crust
- 18 tablespoons unsalted butter, cold, cut into 24 pieces
- 1 large egg yolk
- 1 tablespoon sour cream
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- Put the butter in a small bowl and place it in the freezer. Fill a medium liquid measuring cup with water and add ice. Let the butter and the ice water sit for 5-10 minutes.
- In a small liquid measuring cup, combine the egg yolk and sour cream. Pour in some of the very cold water, until all the liquid ingredients together measure 1/3 cup. Whisk together until combined.
- In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt on low until combined. Add half of the chilled butter and mix on low until the butter is just starting to break down, about 1 minute. Add the rest of the butter and continue mixing until the butter is broken down and in various sizes (some butter will be incorporated into the dough, some will still be a bit large, but most should be about the size of small peas). Stop the mixer and check for any large pieces of butter that didn't get mixed or any dry patches of dough on the bottom of the bowl; break up the butter with your hands and incorporate the dry flour as best you can. With the mixer running on low, slowly add the sour cream mixture and mix until the dough starts to come together but is still quite shaggy (if the dough is not coming together, add more water, 1 tablespoon at a time, until it does).
- Dump the dough out on a lightly floured work surface and flatten it slightly into a square. Gather any loose/dry pieces and place them on top of the square. Gently fold the dough over onto itself and flatten again. Repeat 3 or 4 more times, until all the loose pieces are worked into the dough. Be very gentle with your movements, being careful not to overwork the dough. Flatten the dough one last time into a rectangle and cut into 2 equal pieces. Form the pieces into 6 inch discs and wrap in plastic wrap and refrigerate for 30 minutes before using.
For the pie
- Pie crust, as above
- 8 medium slzed Bartlett pears, sliced into 1/2 inch pieces
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cardamom
- Egg wash (1 egg beaten with 1 tablespoon water and a pinch of salt)
- Turbinado sugar for topping
- Combine the pears, 1/2 cup sugar, and salt in a large bowl. Let sit for 45 minutes at room temperature.
- Strain the juice from the fruit and return the fruit into the bowl.
- Add cornstarch over the fruit and toss to coat. Add the lemon juice and cardamom and toss to combine.
- Lightly flour a work surface and roll out one disc of pie dough about 12 inches in diameter and 1/4 inch thick. Place the pie dough on your pie plate so that there is a 1 inch overhang all the way around. Place the pan in the fridge while you roll out your second disc of pie dough, about 10 inches in diameter. Then, remove the pan from the fridge and fill it with the fruit filling. Cover with the 10 inch diameter pie dough and fold the overhang of the bottom layer of dough over the top and crimp the sides. Cut slits into the top of your pie. If you want to lattice, I suggest checking out content from Erin McDowell, who is a pie master. Place the pie in the freezer for 30 minutes while you preheat your oven to 425 F. I like to also place a baking sheet in the oven while preheating. You will place the pie on this preheated sheet and it helps bake the bottom of the pie (no soggy bottoms!)
- Once the oven is preheated and 30 minutes have passed, remove the pie from the freezer and brush the pie with egg wash and sprinkle with turbinado sugar. Place the pie on top of the preheated baking sheet in the oven and bake for 25 minutes, then reduce the temperature to 375 F and bake for another 40-50 minutes, until the crust is golden brown and the juices are bubbling. Once it is that way, remove from the oven and let cool on a cooling rack. Once completely cool, serve with melty ice cream or whipped cream, and make sure you sneak extra bites of crust along the way.