HOW TO MAKE A DELICIOUS PEAR PIE
DELICIOUS PEAR PIE
I tried this on a self dare and I am so pleased with the results! i had never actually heard of pear pie but I suspected that creating one would be possible. Since I have a huge pear tree in my yard; an old tree that has a graft and so it bears several kinds of fruit, I decided to take a chance. Well, long story short; I've made several pies and now I have to join Weight Watchers!!!
So, here goes: Start with about a dozen pears if they're smaller, less if they are large. I use this many for a 9" deep dish pie. You'll need fewer pears if you're making a smaller pie.
First, peel the pears, core and cut into 6-7 lengthwise slices.
If the pears are really ripe, I strongly suggest 'baking them off' in the oven (of course!) in a covered deep pan with a steamer on the bottom to keep the pears from resting in their juices. The trick here is to bake them just enough so that they drip off most of the excess juices so you won't have a runny pie that does not "set." I bake the pears at 350 for 35 minutes, then heat it up to 425 for another 15 minutes. When you see about 1/2 " of juice at the bottom of the pan...you know you've drained most of the excess fluids...take the pan out and allow it to cool; remove the pears and continue to cool. (You can save the juice and make pear cider or mix in brown sugar and spices and thickening agent and heat up...pour over the pie or some other delicious delight!
If the pears are not ripe...they will have a consistency more like Pippin or Gravenstein apples (the ones I use for Apple pie), and will not need to be baked first.
Now, mix the pears with other ingredients...I use nutmeg, cinnamon, brown and white sugars, a dash of salt and white, unbleached flour for thickening.NUTMEG is a big ingredient..can't say enough about it. I am going to guess at the amounts of these ingredients but, I avoid measuring because that means more clean up so...let the baker beware!
PEARS - 8-12 depending on size of pears and of pie.
SUGAR - 1/2 amount each...white and brown equalling about 1 Cup
SPICES - about a teaspoon (MOL) of each...I go HEAVY on the nutmeg
SALT - just a dash
FLOUR - (for thickening) about 1/3 Cup
Mix this all together being sure that the flour and sugar is well blended in so you have no lumps
Now...pie crust. If you want a really flaky crust; use more crisco or combination of crisco or margarine. I usually try about 2 c. flour, several dashes of salt and 2/3 to 3/4 C. crisco. Use a long tined fork and kind of mash this together until you see little beads of the mixture...kind of pea sized.
Now, add about 1/4 C cold water. Mix this in well until there are no bits of flour in sight. Put flour on your hands, remove the mixture and form a ball. if it seems to hold it's shape without falling apart; you've got a good crust.
Now, grab a rolling pin (brush it lightly with flour) and, on a flour dusted surface, place the ball you've formed on the surface and begin to roll it out from center to outer edges. Lightly keep on dusting this as you roll it out so it won't stick to the rolling pin or surface; until it looks big enough to fit the pie pan w/extra hanging over the edges.
in a pie pan (I use glass) which has been lightly oiled or criscoed...Fold the crust you've made in half, place it in the pan and unfold so that it is evenly situated. Form the edges with your fingers or with a fork for decorations.
Fill this crust to the top (it will cook down) with your pears , create a top crust the same way. If the flour has dried a bit, add a tiny bit of cold water and remix, reform and begin again.
Place the crust on the top, crimp the edges to the existing crust, slit the top in about 6-8 places to release steam as it bakes...and
Bake in pre heated oven at 375 for approx 35-45 minutes depending upon whether the pie is deep dish or shallow...When the crust is golden and some of the mixture is coming out the top crust and cuts you've made...the pie should be done.
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