The moment I unwrapped my new sous vide immersion circulator, I knew I was about to embark on a deliciously innovative journey. As I experimented with various fruits, the idea of a pie began to form in my mind—a pie that would merge traditional flavors with modern techniques and ingredients. The result? A dazzling Future Fruit Fusion Pie featuring perfectly cooked sous vide pears and a light, airy whipped matcha cream. Ready to impress your guests and tantalize their taste buds? Let’s dive into this culinary adventure!
Ingredients
For the Pie Crust:
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, chilled and cubed
– ¼ cup powdered sugar
– 1 large egg yolk
– 2-3 tablespoons cold water
– Pinch of salt
For the Sous Vide Pear Filling:
– 3 ripe pears, peeled and sliced
– ½ cup granulated sugar
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ¼ teaspoon nutmeg
For the Whipped Matcha Cream:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 tablespoon culinary-grade matcha powder
– ½ teaspoon vanilla extract
Instructions
Prepare the pie crust by combining the flour, cubed butter, powdered sugar, and salt in a food processor. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water. Pulse until the dough forms a ball. If it’s too dry, add another tablespoon of cold water.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the sous vide pears. Place the sliced pears in a vacuum-sealable bag with sugar, lemon juice, vanilla extract, cinnamon, and nutmeg. Seal the bag using a vacuum sealer, ensuring there are no air pockets.
Preheat your sous vide water bath to 185°F (85°C). Submerge the vacuum-sealed bag in the water and cook for 1 hour.
Once the pears are cooked, remove the bag from the water bath. Carefully open the bag and let the filling cool slightly while you roll out the pie crust.
Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled pie dough to fit a 9-inch pie pan. Transfer the dough to the pan and trim any excess. Poke holes in the bottom with a fork to prevent bubbling.
Fill the pie crust with the cooled sous vide pear mixture, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
While the pie bakes, prepare the whipped matcha cream. In a mixing bowl, combine the heavy whipping cream, powdered sugar, matcha powder, and vanilla extract. Use an electric mixer to whip the cream until soft peaks form.
Once the pie is done baking, allow it to cool for at least 15 minutes before slicing. Serve each slice with a generous dollop of whipped matcha cream on top.
The result? A show-stopping pie that marries the classic comfort of dessert with the exciting vibrancy of modern culinary techniques. Enjoy the symphony of flavors and textures, and watch as your guests marvel at this innovative creation!