Hello! I've recently gotten my hands on several incredibly ripe d'Anjou pears, courtesy of my roommate who had the good fortune to snag a heavily discounted bag. When I saw them, my mind immediately went to your post hypothesizing about creating a real Kingsluck Pie. I was wondering, did you have any luck in your trials recreating this recipe with the information we have about it? What recipes did you find that seemed helpful? I remember balsamic vinegar was a main component in some related recipes, though I'm not sure how viable (or tasty) that combination would be...
The pears I have will likely only last a week, and they're often prohibitively expensive where I am, so if there was ever a time to put this thing together, I think it's now! I'll happily share my results if you're interested! In either case, thank you very much!
Hey there! I've got ideas for the Kingsluck Pie recipe but I haven't been able to actually put it all together yet, in part because the process in the test recipe involves braising the beef for several hours before putting it in the pie shell to bake, and even the recipes with the shortest cooking time for the meat still puts it at around an hour and a half? If you have the time though and don't mind using an untested recipe I can give you the basic steps here!
-Add enough olive oil or vegetable oil to an oven safe pot like a dutch oven or ceramic pot to cover the bottom. Sear about 1 lb of chopped chuck roast (or any cut of beef that braises well really) for like 4-5 minutes per side, add around 2 cups of beef stock, a little bit of butter, and a couple spoonfuls of balsamic vinegar and then once it's boiling add a whole fuck ton of garlic, a chopped onion, and either a stick of cinnamon or a 1-2 teaspoons of powdered cinnamon + salt and pepper to taste
-Cover the whole pot and then stick that bad boy in an oven at 350F for an hour and a half, then add 3 chopped up pears to the pot and bake for another half hour or so and then cool for another hour once its done cooking
-Put filling in pie shell, cover with another layer of dough. Make sure to cut holes in the center of the pie so the steam can get out. Egg wash the top and edges so it looks nicer if you want
-Bake at 400F for 35 minutes, or longer if needed. Let the pie cool down for a bit before serving.
But yeah if you do end up trying it out or have any other questions let me know! I'll probably make a more structured recipe post once I actually get around to making it for real instead of just theorycrafting, but I'd love to see it if you end up beating me to it :p
happy cooking!
