Tuesday, September 18, 2012

Pear Pie

Now, usually I wouldn't do much baking with pears, they are already sweet and soft when raw after all. But our Farm Share delivered a large bag of both apples and pears this week, far more then one could simply eat out of hand! These large juicy pears were begging to be dessert! I made a pie, and got so many request for an encore that I thought I should share...

First I made the crust, 1/2 c. Butter, 1/2 c Whole Wheat Pastry Flour, 1/2 c. Wheat Flour, and a drizzle of cold milk. If you can't get the pastry flour you can use whole wheat flour. I recommend buying some kind of whole wheat flour for your pie crust as it makes for a nice nutty flavor. Also, if you use unsalted butter you will need to add a little salt.

Sprinkle some cardamon on the bottom of the crust. Core the pears and carefully slice them very thin. Arrange across the bottom of the pan, I like a thick pie, feel free the heap them up over the top of the pan.

Beat two eggs and 1/4 c. milk thoroughly,  then pour over fruit. It shouldn't cover the fruit entirely.

Mix 1/4 c. rolled oats, 1/4 c. sugar and a generous sprinkle of cardamon. Sprinkle across the top of the pie. Bake at 350 F until crust is browned and the center doesn't jiggle too much. About 45 min.
Enjoy when warm!

What is your favorite way to eat a pear?

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