I couldn't resist an opportunity to make this Pear Anise Pie. I first read about it in ReadyMade (sadly no longer in print) magazine, which published an interview with two pie mavens and four of their intriguing pie recipes in its December/January 2011 issue. I guess I'm on track to make all of the pies from the article. The only one I have left to try is the Cranberry Sage. The Bittersweet Chocolate Cherry Nut and Pear Anise pies were visual showstoppers with good flavor, but not spectacular. The Vinegar Chess remains one of my favorites and is a snap to make. As a person who holds a fondness for licorice flavored items, this pie recipe stared me in the face and dared to be made. Plus, I had the added confidence that the other pies originating from the same bakery came out well. The result was certainly tasty. The pear and anise flavors complement each other well, and the anise did not overpower at all. It was subtle, yet held its own.
More than anything, the pie looked awesome. I was a bit worried I had overcooked it into pear sauce, but the pear slices underneath the goo held their structural integrity. My tried and true method of "the pie is done when the goo bubbles in the middle" proves itself again. I also must admit that I don't own any of the fancy Demerara sugar called for in the recipe. I could only assume that it is fat baker's sugar, so I improvised as best I could. Orange cookie decorating sprinkles it is!
Current Pie Tally: 70
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