Wednesday, August 31, 2011

French Pear Pie


If you recall, a few weeks ago I was worried that I wouldn't have enough pears to even make a pear pie because the squirrels were destroying all of the pears on my tree (Pears and Squirrels).  Well, thankfully I had just enough to make this pie - the "netting" worked!! 

I have 2 favorite pies - "Fresh Peach Pie" and "French Pear Pie" - please give this a try - it is delicious.

French Pear Pie

6 cups sliced fresh pears (washed, peeled and cored)
2/3 cups granulated sugar
1 teaspoon cinnamon
juice from 1 lemon
1 teaspoon lemon zest
2 tablespoons quick (instant) tapioca
1 or 2 tablespoons butter

1.  Make the crust first (make the double crust recipe at the bottom of "The Basics of Baking - Pie Crust" ) - and roll out the dough
2.  Prepare the pears as described above.
3.  In a large bowl, mix together all of the ingredients (except the butter)


All ingredients (except the butter) mixed together
4.  Pour the pear filling into the bottom pie crust and "dot" with the blobs of butter.  (Remember - the 3 main ingredients of French cooking/baking is Butter, Butter and Butter - I think that was said by Julia Child or some famous french cook :-)).

Place a few blobs of butter on the top of the pear filling before adding the top crust

5.  Place the (already rolled out) top crust on the pear filling and flute the edges.  Always make sure to cut a few holes in the middle of the top crust so that the air can escape, otherwise the filling will overflow from the fluted seam (and make a huge mess on the bottom of your oven).  I like to be a little creative and I cut out a pear shape but any little cut line or hole will work.
6.  Brush some cream (half and half or whipping cream) on the top crust and then sprinkle that with a little granulated sugar (about 1 to 2 tablespoons of sugar)


7.  Bake in a preheated 425 degree oven for 35 or 45 minutes (or until desired golden brown color is achieved).









Enjoy warm or cold!!

 
by Angie Ouellette-Tower for godsgrowinggarden.com photo Day_zpsb50f87c9.jpg

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