Pear-Raspberry Heart Pie
The crimson filling is only part of this pie’s allure. A gorgeous, sugar-coated crust is also sure to impress any valentine, and you can take your pick of two different styles: Heart-shaped cookie cutters create windows in a double crust, near right, and fashion an overlapping shingled top, far right. Baking times are the same for either variation.
Recipe information
Yield
Makes one 9-inch pie
Ingredients
Preparation
Step 1
To make the shingled pie: On a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Fit dough into a 9-inch pie plate, and trim dough, leaving a 1/4-inch overhang (reserve scraps). Refrigerate or freeze until firm, about 30 minutes. Roll out second disk 1/8 inch thick. With a 2-inch heart-shaped cookie cutter, cut out 48 hearts, using scraps from bottom crust if necessary. Transfer to a parchment-lined baking sheet; refrigerate or freeze until firm, about 30 minutes.
Step 2
In a large bowl, whisk together granulated sugar, cornstarch, salt, and cinnamon. Add pears, raspberries, and lemon juice, and gently toss to coat. Spoon mixture into pie shell, piling fruit in center. Dot with butter. Tuck overhang under, flush with rim. Brush edge lightly with water. Arrange 22 hearts around edge of pie: Press hearts gently onto edge, alternating direction and overlapping slightly. (To help hearts stick, lightly brush each with water.) Repeat, overlapping 16 hearts for second circle. Repeat, overlapping 10 hearts, points in, for final circle. (Points will create a star-shaped vent about 1 1/2 inches wide.) Combine egg yolk and the water in a small bowl. Brush piecrust with egg wash, then sprinkle with sanding sugar. Refrigerate or freeze pie until firm, 30 minutes.
Step 3
To make the cutout-heart pie: Following directions in step 1, leave second round of dough whole; cut out hearts in center using heart cutters in varying sizes. Transfer cut-out dough to a parchment-lined baking sheet, and refrigerate or freeze until firm, 30 minutes. Prepare filling as in step 2, but do not tuck overhang under dough. Lightly brush edge of shell with water, then drape top crust over filling, centering design. Trim dough, leaving a 1/2-inch overhang. Tuck overhang under bottom crust, flush with rim, then crimp edge. Whisk yolk and the water in a small bowl. Lightly brush entire piecrust with egg wash, then sprinkle with sanding sugar. Refrigerate or freeze pie until firm, 30 minutes.
Step 4
Preheat oven to 400°F, with rack in lowest third. Place pie on a parchment-lined baking sheet, and bake until crust is light golden, 20 to 25 minutes. Reduce heat to 375°F. Bake until crust is golden brown and juices are bubbling, about 85 minutes more. Transfer to a wire rack; let cool completely before serving.
