{Tastes like pear crisp)
We have a friend that brought us a few pears for processing. A few in this neck of the woods equals about 50 pounds. I’ve processed sour pear chutney, pear butter and pear preserves… pears coming out the ears. Here is a pear pie I kind of just whipped up out of the blue. If anyone is interested in any of the other pear recipes, let me know, I’ll share.
Graham cracker crust:
1¾ cup graham cracker crumbs
¼ cup sugar
¼ cup flour
5½ tbsp melted butter
Combine all ingredients and mix well. Press into 10” pie plate. Bake 350º for ten minutes. Let cool.
Filling:
7 cups peeled, cored and sliced pears
1 tbsp grated orange rind
4 tbsp fresh squeezed orange juice (from the orange)
½ cup sugar
Combine all ingredients; mix well and spoon into prepared crust.
Topping:
¾ cup flour
6 tbsp butter
¼ tsp ground cloves
¼ tsp ground mace
½ tsp cinnamon
½ tsp allspice
½ tsp cardamom
Combine all ingredients except butter and mix well. Cut butter into mixture until crumbly. Sprinkle over pears and bake 400º for 45 minutes, reduce heat to 350º and bake 15-20 minutes longer until pears are tender. Serve with whip cream or my favorite, vanilla ice cream; I love it for breakfast.
© Crackerberries 2011
