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1
Preheat the oven to 350 degrees F.
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2
Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl.
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3
In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined.
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4
Add the egg mixture to the cornstarch mixture and whisk to combine.
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5
Halve and core the pear.
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6
Cut lengthwise into 1/4-inch slices.
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7
Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit.
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8
To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet.
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9
Lay the dried apple slices in a single layer on the bottom of the crust.
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10
Fan the pear slices out in a circle over the apple slices.
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11
Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears.
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12
Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour.
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13
Let cool to room temperature.
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14
Before serving, dust the top of the pie with ground cinnamon.
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15
Heat some dulce de leche in a microwave for 30 seconds and stir to loosen.
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16
Drizzle over the top of the pie and serve.
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17
In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix.
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18
Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces).
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19
With the motor running, stream in the water until the dough starts to come together.
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20
Dump out the mixture, gather into a ball, press to a disk and wrap well in plastic wrap.
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21
Refrigerate for at least 1 hour, and up to overnight.
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22
Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray.
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23
Remove the dough from the fridge, unwrap and transfer to a floured surface.
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24
Roll out the dough into a 12-inch circle.
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25
Transfer the dough to the prepared pie plate.
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26
Dock with a fork and crimp the edges between your fingers to make a decorative border, removing any excess dough.
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27
Freeze the crust for 20 minutes.
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28
Preheat the oven to 425 degrees F.
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29
Line the crust with a sheet of parchment paper and fill with pie weights or uncooked beans.
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30
Bake for 15 minutes.
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31
Remove the foil and weights, brush with the beaten egg and continue to bake until the crust is golden brown, about 10 minutes.
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32
Let cool completely.
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33
From Food Network Kitchen: after further testing and to ensure the best results this recipe has been altered from what was originally published.
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34
From Food Network Kitchen: after further testing and to ensure the best results this recipe has been altered from what appears in the episode and was originally published.
