Pear Pie

Harvest Time Pear Pie

1 9-inch pie crust

10 pears, peeled, cored, and sliced

1 cup fig conserves

¾ cup sugar

2 Tbsp whole wheat flour

Pinch of salt

1 tsp cinnamon

¼ tsp nutmeg

½ tsp cardamom

1-2 tbsp butter or margarine

Preheat oven 400°.

Combine sugar, flour, and spices together.  Add to pears, and mix well.  Fold in conserves. 

Spoon mixture into pie crust, and dot with 1-2 tbsp butter or margarine; lay top pastry over top.  Pinch edges all the way around, and crimp to seal.  Cut air vents in top of crust.  (Use a festive cookie cutter before putting top pie crust on — be sure not to cut all the way through.)

Bake at 400° for 50 minutes, reduce heat to 350° to cook an additional 10-15 minutes, sliding a sharp knife in one of the air vents to check tenderness of pears.  You may need to tent aluminum foil around the edges if they start to get too brown. 

Serve warm with ice cream if desired.

© Crackerberries 2012

Pear Pie

{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