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“Paired” Pie

Recipe By: Judy Sunvold
Year Submitted: 2024
Winner Second Place
Sponsor: USA Pears


2-2.5 cups finely chopped walnuts and/or pecans
3 TBLSP sugar or brown sugar
4 TBLSP butter, melted
Silk Filling
1 c. milk
1 tsp vanilla extract
6TBLSP heavy whipping cream
2 TBLSP honey
1-2 tsp freshly grated lemon zest
1 large egg
1 large egg yolk
1/4 cup sugar
1 TBLSP corn starch
4 ounces softened goat cheese
1 TBLSP salted butter, softened
1 tsp freshly squeezed lemon juice
Poached Pear
6-8 Pears, like Bosco or Anjou
2 cups red wine
1-2 tsp cinnamon
1 tsp vanilla
Juice from one lemon, minus tsp from silk filling, cut lemon into pieces.


Crust  325 degree oven, greased pie plate
Stir combine all ingredients.  Press evenly into a pie plate.  You may want to use an egg wash to brush on crust before baking.  Bake for 17-20 minutes or until browned.  Set aside to cool.
Silk Filling
In saucepan put in milk, cream, vanilla, honey and lemon zest.  Bring mixture to a simmer, then remove from heat to cook down a little, about a ½ hour.  While the mixture is cooling, whisk together in a separate bowl, the egg, yolk, sugar and corn starch until creamy and no lumps.  When the ½ hour cooling period is done add the egg mixture into the milk mixture, and stir over medium-high heat, making sure to whisk until thickened.  In a food processor or blender, add goat cheese, butter, lemon juice, pour the hot mixture over the ingredients, and blend until smooth.  Make sure to scrap down the sides, so all is fully incorporated.   Pour into blended mixture into cooled pie shell and refrigerate until set.  Cover with plastic wrap on top of mixture to eliminate condensation when cooling.
Poached Pear Topping
In medium saucepan, all wine, cinnamon, vanilla, lemon juice and pieces stir to mix, and place over medium heat.  When mixture starts to get warm, peel pears, and place them in pot once peeled, so that they all sit in bath.  About every 10 minutes, move the pears around so that all sides are poached and cook.  After the first 10 minutes, take out the lemon pieces.  Continue to cook, until the pears an cooked to tender.  Take out of bath and allow to cool.  Once cooled, cut in ½ and take out seeds and core, and slide into thin strips, or chop, to decorate on top of the silk filling.  Make sure that the pears are drained fully before cutting and placing on top of pie.  Garnish the pie to your choosing, with possibly a pear butter/preserve or other additions.