Friday, November 4, 2011

Pear Pie

 Have you ever had a pear pie?

Oh my...heavenly!!

We like pears a lot at our house--they are the fruit that my kids eat first.  We love to eat them fresh and from the jar (home canned anyway).  A couple weeks ago my parents brought us the most fantastic, huge, perfectly ripe pears.  We ate them all day long with juice dripping down our chins.

But my mom had told me of this pie that her friend says is amazing.  Well I have never had a pear pie (at least all by itself) before and it is pie season and I had these beautiful pears sitting in my house so I thought why not.

It is at the top of my list now and will definitely be served at our Thanksgiving dinner.  It was amazing, a very mild but smooth taste.  The flavors were fantastic and the crust is a perfect complement.  I love that it is to be eaten cold, so you can make it ahead of time and let it chill until you are ready for dessert.
Come join Love the Pie with TidyMom  sponsored by Cherokee USALe CreusetWiltonBags by Bloom and  Harvard Common Press

Pear Pie

1 c. all-purpose flour
1/2 c. powdered sugar
1/2 c. butter, at room temperature
5 c. peeled, cored, sliced pears(I prefer softer pears like bartletts, but the recipe says any kind will work)
3 T. lemon juice
1/2 c. sugar
2 T. flour
1/2 c. sugar
1/2 t. cinnamon
1/4 t. ginger
1/4 c. butter, softened

1.  Preheat oven to 375° F.  To make the crust, in a medium bowl combine flour and powdered sugar.  Add butter and cut with pastry blender until mixture resembles fine crumbs.  Spray a 9" pie pan with cooking spray and place crust mixture in it.  Pat down crust carefully with your hands making sure it covers the bottom comes up the sides of the pie pan.  Set aside.

2.  To make the filling, put the peeled, cored, sliced pears in a medium bowl and sprinkle with lemon juice.  In small bowl, combine sugar and flour.  Add to pear mixture and toss gently to combine.  Put filling in prepared crust.  Set aside.

3.  To make the topping, mix sugar, cinnamon, and ginger in small bowl and cut in butter until mixture is crumbly.  Sprinkle over the top of the filling.

4.  Place foil around the edges of pie and bake for 25 minutes.  Remove foil from edges and bake 25 more minutes.  Remove pie from oven and cool completely.  Store in fridge, covered until ready to serve.  Can be stored up to 3 days.  Serve with some delicious whipped cream and enjoy!

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