The pie filling used here is matches various elements of the beer’s flavor, causing some to cancel and others to pop on each side of the pairing. The pies on their own could play rather well as appetizer or a savory-sweet breakfast pastry; only flexing their dessert worthy richness next to the beer.
|Aroma: Medium-low buttery pie crust, medium-low musty and rich cream, low pear, very low ginger and anise|
|Flavor: Medium rich buttery pastry, low rich cream w/ light mustiness, low pear w. slight caramelized sugar note, very low earthy spiciness, low pastry curst and pear linger giving way to a semi-sharp brie that fades leaving light ginger and cinnamon.|
|Texture: Crisp flaky crust, creamy cheese and soft granular fruit.|
|Pairing: The pine character of the dominates throughout, the malt seems toastier and the bitterness is more pronounced, pine aftertaste lingers on and on, with low pastry crust creeping back into play. The pear now dominates the hand pie. the bitterness of the beer cancels the bitterness of the brie causing it to seem more like sweetened cream cheese, though its musty bitter character pops even more in the aftertaste. The pastry seems richer and dominates the aftertaste longer.|
Pear-Brie Hand Pies
This would work equally well as a galette; double all the ingredients, cut the pears into thin long slices, roll dough into a circle and roll the crust up around the edge. If you don’t have 5 spice powder, a blend a pinch each of ground clove, cinnamon, nutmeg and white pepper would work also.
3 oz (2/3 cup) flour
1/8 t salt
2 oz (4 T) cold, unsalted butter
1 oz (2 T) cold water
- Stir salt and flour together, then cut or rub in butter until pebbly.
- Stir in water, then form into ball with hands. If additional moisture is needed, simply wet hand and try to form dough ball again. Place in fridge until needed.
1 pear (~ 6 oz)
2 T sugar
1 T flour
1/8 t 5 Spice powder
4 oz brie, cut into 1/4” slices
- Peel, quarter and core pear. Cut each wedge in half lengthwise, then cut crosswise into 1/4” chunks; should be ~ 3/4 cup.
- Combine sugar, flour and 5 spice in a bowl, toss with pear.
- Roll dough into a 10”x12” rectangle; cut into four equal pieces. Arrange cheese on one half of each piece of dough, then mound pear mixture on top.
- Fold dough over filling; pinch edges to seal. If there is excess dough around the edge, roll the edges towards the filling and pinch again.
- Bake 25 minutes at 400º F, transfer to cooling rack. Serve warm or at room temperature.