Pear-fect Pie Worth Falling For

I love a great bargain, especially when fresh produce is involved. So when I could pick up fresh pears for 50 cents a pound, I did what any halfway normal person who loves cooking, canning, and baking does – OR not- I bought a whole box. Yep.  Thirty-five pounds of pears, just waiting to be turned into something fabulous.

Within a few days, all of the pears were ripe and ready. All thirty-five pounds. So what is a crazy canning lady to do but apron up and get  down to business.

I canned pears, and then made a huge batch of pear sauce, and last but far from least, decided to try making a recipe I had put in my “To-bake” list, French Pear Pie with Crumble Top.

Ohh my. Talk about FALLing in love! This recipe had me swooning from the first spooning!

I even tried something new with my pastry. Refrigerating the pie dough while I cut up the pears and made the toping. Yeah, I think we might just skip dinner and eat this.

It was so easy I wanted to post it so you could try making this for your family! Trust me; they are going to love it so much, they might even rake the leaves up for a second piece.

 

 

From my kitchen to yours,

Enjoy!

Pear-fect Pie Worth Falling For

Ingredients
  

  • CRUST
  • Seriously if you want to buy a pre-made crust that is totally up to you. But, if you want to make yours, I just did a modification that I think is the best crust ever. Because my pie pans are bigger I tend to make a bigger crust.
  • 2 cups sifted flour
  • 1 teaspoon salt
  • 1/3 cup butter
  • 1/3 cup shortening
  • 7 tablespoons cold water
  • FILLING
  • 7 cups fresh sliced pears
  • 2 tablespoons lemon juice
  • 2/3 cup sugar
  • 1 teaspoon ground ginger
  • 3 tablespoons flour
  • CRUMB TOPPING
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 cup flour
  • optional vanilla ice-cream for ala mode

Instructions
 

  • Heat oven to 425.
  • CRUST
  • Mix flour and salt together in a bowl. Cut in shortening and butter until size of barley.
  • Sprinkle in water and gently mix until a ball forms. Do not over mix.
  • Roll out on floured surface and line pan. Put in fridge until ready to use.
  • FILLING
  • Mix sliced pears with lemon juice, sugar, ginger,and flour.
  • Place mix in the pastry lined pie pan.
  • TOPPING
  • cream together brown sugar and butter. Add flour.
  • Spread over pear mixture in pan.
  • TURN OVEN DOWN TO 375.
  • Cover edges of pie with foil to keep from getting over baked.
  • Bake for 45 minutes, or until pears are tender and topping is golden brown.
  • Serve warm or cold, with whipped cream or vanilla ice-cream.

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