A flavorful pie combining Red pears and the subtle tartness of dried apricots. Pecans add a crunchy element, and the acidic quality of the sour cream in the dough matches nicely with the other flavors and the creaminess of the pears. Yogurt or buttermilk may also be substituted for sour cream.
2 ½ cups all purpose flour
2 teaspoons sugar
2 teaspoons salt
7 ounces (14 tablespoons) very cold butter cut in small pieces
1/3cup sour cream (yogurt or buttermilk can be substituted)
½ cup ice water
4 firm, ripe Rogue Red Pears, cored and coarsely chopped
½ lemon, juiced
1/3cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
½ cup diced dried apricots
½ cup finely chopped pecans
Pastry dough for double crust pie
2 tablespoons butter, cut into small pieces
For dough: Put the flour, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment. Combine on low speed.
Add the butter pieces all at once and let the mixer run on medium low speed until they are pea-sized and evenly dispersed. Add the sour cream and mix for several rotations or until combined, about 7 seconds.
Add half of the ice water and combine on low for several seconds before adding the additional water one tablespoon at a time until the dough begins to come together. If more water is necessary, add it one teaspoon at a time. The dough should be moist enough to stick together when pressed between your fingers. (It will be soft and malleable and will gather together easily-be careful not to overwork it.)
Gather the dough together into a disk and refrigerate for at least two hours before rolling.
Yield: Makes two 10-inch single crusts or one double crust