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Pear pie
A tangy-sweet desert
2 crusts for a nine-inch pie
(you can make your own crust, but out of laziness I prefer the frozen kind, thawed out)
5 Bosc pears, peeled and sliced lengthwise, into 8 long wedges
5 large, ripe strawberries, sliced
1/4 cup sugar
1 tsp sugar
1 tsp groung ginger
1/4 tsp ground nutmeg
1 tbsp flour

 

Preheat oven to 350 degrees.
Place bottom crust in a 9-inch pie pan. If you use frozen crust, it will come already in a pan.
In a small bowl, mix flour, sugar, ginger, and nutmeg.
Lay down pear slices in the bottom crust in tight fitting layers, sprinkling the flour mixture over each layer. You should be able to make about 4 layers to fill the crust.
Cover the top layer of pears with the strawberries. Sprinkle the 1 tsp of sugar over the strawberries.
Place the second crust over the top. Carefully press the edges of the top and bottom crusts together to seal them. Moistening your fingers with water will keep them from sticking to the crust.
Carefully use a fork to poke the top crust 5 or 10 times. This will keep the hot filling from bursting out the sides during baking.
Bake at 350 for 30 minutes. 10-15 minutes into the cooking, cover the edges of the crust with strips of tinfoil that are about 2 inches across. It's a little hard to do, but it's worth the trouble. Since the edges cook the fastest, the foil will keep you from having a perfectly browned pie with burned, black edges.
The pie is done when the top crust is a lovely golden brown. Serve cold, or slightly warm with vanilla ice cream or sherbet.

Preparation Time: About 1 hour Serves: 6-8
Recipe Origin: United States
Submitted by:
Sarah Taylor
Alaska
United States
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