Name: Pear Pie With Red Wine and Rosemary
Yield: 8 Servings
Ingredients: 3 tablespoons granulated sugar; 1½ teaspoons kosher salt; 3 cups all-purpose flour, plus more for dusting; 12 tablespoons (1½ sticks) chilled unsalted butter, cut into pieces; ¼ cup chilled vegetable shortening, cut into pieces; 2 large egg yolks; 1 teaspoon apple cider vinegar; ¾ cup granulated sugar; 2 tablespoons chopped fresh rosemary; 1¾ cups dry red wine, divided; 2 tablespoons unsalted butter, cut into pieces; 5 teaspoons cornstarch; ½ teaspoon ground cinnamon; 5 teaspoons all-purpose flour plus more for dusting; 1 teaspoon vanilla extract; ½ teaspoon kosher salt; 3 pounds firm but ripe pears (such as Comice, Anjou, or Bartlett), peeled, cored, thinly sliced; 1 large egg, beaten to blend; 3 tablespoons granulated sugar or raw sugar

Top view of a latticetop pear pie with ruby juices caramelized around the edges.

Photo by Chris Court

Pastry chef Kierin Baldwin’s pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender in this pear pie recipe.

Recipe notes