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
Method
- 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.
