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

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Ingredients Method

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

Method

 

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