Today’s pie is a Pear Tart with Olive Oil-Cornmeal-Pine Nut Crust, and it comes to us from Mollie Katzen, author of the landmark Moosewood Cookbook and the new The Heart of the Plate: Vegetarian Recipes for a New Generation.

(No pie crust with lard in it here.)

Read below for the recipe, and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.


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  • http://www.culinaryconnection.com/ Chef School

    A very interesting pie recipe indeed! I'm going to have to try this one with a little lemon zest added into the pear-lemon-maple combo for a little added punch. Homemade salted caramel ice cream sounds like the perfect compliment to the pear. I really hope we get an intense pear flavor. It anyone's got advice on achieving that, we'll gladly incorporate your recommendations.

  • http://besthalogencooker.com Halogen Oven

    I remember having something like this in a little village restaurant in Provence once, the pastry was light and crunchy, my son asked for Ice cream with it, instead of cream, we went back again for a second night… thanks for publishing this , it has become a favourite!

  • http://www.veggiefocus.com Jessica

    This looks really good, never thought of using pine nuts in a pie crust before!