This is not your usual dessert kind of pie. It’s a little bit sweet, and it’s a little bit savory. It may not be the kind of pie you’d eat with vanilla ice cream, but then again, why not? I had recently acquired some black garlic and for my first time trying it this is how I chose to use it.
Black garlic is very soft, almost like a tarry jelly. It has an unmistakable garlic flavor, only much milder and sweeter with a bit of tartness, reminiscent of reduced balsamic vinegar.
It began with cutting and washing the leeks. These were particularly muddy between the layers.
The chopped leeks, with a sprinkling of kosher salt, were sautéed in butter then braised under a lid with a little added water.
Meanwhile the pears had been cored and sliced.
A dusting of flour, stirred in with a little added water, made a thick sauce. A few of the pear slices were also mixed in with the leeks.
So it’s a store-bought crust… Hey, I’m a stone and brick mason, not a baker.
When the pie was almost done I sprinkled a little Turbinado sugar on top.