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,
- 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
- 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
- Heat oven to 425.
- 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.
- Mix sliced pears with lemon juice, sugar, ginger,and flour.
- Place mix in the pastry lined pie pan.
- 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.