This decadent and savory pie will spice up your holiday recipe collection and make a statement on any table. Flavorful and tangy pears pair perfectly with creamy gorgonzola, while spiced pecans add a touch of sweetness to create the perfect balance of flavors and textures. This pie is both sweet and savory, interjected with little taste “speed bumps” in the form of pecans, spices and raisins.
Mix the flour, salt and sugar in a food processor. Add the butter and pulse until the texture is grainy.
Mix egg yolk with 2 tablespoons cold water. Gradually add to the dough. Chill for at least 1 hour. This can be made 1 day ahead and kept in the fridge.
Make the spiced pecans first. In a small skillet over medium-low heat the olive oil.
Add in the pecans and maple syrup and toss to coat.
Add in the spices and fresh thyme and mix well.
Allow to toast on the stove top for about 5 minutes, stirring constantly.
Remove from the heat and allow to cool.
Once cooled, pulse in a food processor just a few times to break them up into smaller pieces.
Peel and slice the pears. Place Colavita Olive Oil, butter and sugar in a saucepan and cook over medium heat until caramelized. Add pears and raisins and cook for about 7 - 10 minutes, stirring to keep the sugar liquid.
Dilute cornstarch in 2 teaspoons of cold water and add to pear mixture. Cook until thick. Remove from heat and add all the spices. Let cool.
Preheat the oven to 350 degrees. Roll out your dough and line a 9" springform deep dish pan with the dough.
Add about half the pear filling. Crumble the gorgonzola cheese and place crumbles evenly throughout the pears. Scatter some of the pecan mixture along the top.
Repeat with the rest of the pear filling, adding more gorgonzola cheese as well.
Finish with the rest of the pecan mixture on top.
Roll out the remaining dough on a floured surface to about ¼”thick. Using a sharp knife or pastry rotary knife, cut the dough into ½” strips. Place the strips over the top of the pie in a criss-cross pattern. Press the ends of the strips into the edges of the pie to seal them.
Using a pastry brush, brush the egg white along the lattice work of the pie.
Bake until pastry is golden and top is golden - about 45 minutes - 1 hour.