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Maple & Pecan Pear Pie With Blood Orange Olive Oil Crust


For the pie dough

3-4 cups All-Purpose Flour

1/2 tsp Baking Powder

2/3 cup Blood Orange Olive Oil freeze for 3 hrs

1 Tbsp Walnut Oil

For the Pears

1 Tbsp Walnut Oil

4 small ripe Bartlett Pears

1/4 cup Brown Sugar

1/4 cup Maple Syrup

1/4 cup Pecans finely chopped

2 Tbsp Canned Ginger finely chopped

For Finishing

1 Egg

2 Tbsp Milk


  1. In a bowl, combine 3 cups flour, salt, and baking powder. Mix in Blood Orange olive oil and vinegar, mixing into coarse crumbs. Turn the dough out onto a lightly floured surface. With your hands, gently but quickly, knead the dough just until combined, adding more flour if dough feels too soft or ice water (1 Tbsp at a time) if dough is too dry. Flatten into a disk shape and wrap with plastic wrap. Chill for at least 1 hour.

  2. Preheat oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with grape seed oil.

  3. Cut pears in half lengthwise. With a spoon, core the seeded area out to create a well for filling. In a bowl, combine the dipper, salt, brown sugar, maple syrup, pecans, and ginger for filling. Set aside.

  4. Divide chilled dough into 5 pieces and roll into rounds disks. (One for decorating.)

  5. Spoon the filling mixture into both halves of each pear and place back together. Place each pear on the center of a dough disks. Wrap the dough up and around the pears to enclose.

  6. Place each pastry-wrapped pear into the prepared muffin tin. Decoratively cut leaves out of the extra piece of dough and place atop the pears to finish. Using a paring knife, cut a few small slits around the top for air to escape while baking.

  7. In a small bowl whisk together the egg and milk. Brush the egg wash on each of the pies. Finish with a sprinkle of sugar & spice dipper.

  8. Bake until the crust is golden brown, about 15-20 minutes. Let cool 5 minutes and then carefully remove from pan. Enjoy warm or at room temperature!

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