The dough can be frozen for up to 1 month; thaw before using. Pies can be stored at room temperature overnight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 10
Number Of Ingredients 13
Steps:
- Make the pastry: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
- Evenly drizzle ice water over mixture. Pulse until mixture just begins to hold together, about 10 seconds. Turn out dough onto plastic wrap, and wrap. Shape into a disk. Refrigerate until firm, about 1 hour or overnight.
- Make the filling: Toss pears with lemon juice. Melt butter in a medium skillet over medium-high heat. Add pears, and toss to coat. Cook, adding granulated sugar a little at a time, until pears begin to soften, about 5 minutes. Stir in nutmeg. Transfer to a bowl, and mix in raspberries.
- Divide dough in half, and roll out each piece to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 15 minutes.
- Preheat oven to 350 degrees. Drain pear-raspberry filling in a sieve. Cut out 20 hearts from dough using a 4-inch cutter, transferring them to a parchment-lined baking sheet. Lightly brush rims of half the hearts with egg wash, and top each with 4 heaping teaspoons filling. Top with remaining hearts, and gently press around sides to seal.
- Brush pie tops with egg wash, and sprinkle with sanding sugar. Bake until golden brown, about 40 minutes.
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