Pear Pie
Print recipe| Serves | 8 servings |
Ingredients
- 5 Cups ripe pears (cored, peeled and sliced into wedges)
- 1 lemon (freshly grated)
- 1/4 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 Tsp ground cinnamon
- 1/4 Tsp salt
- 2 Tbsp finely chopped crystallized ginger (or 1/2 tsp ground ginger)
- Crisco recipe for 9 (or use your favourite pie crust)
- 1/4 cup butter
- 2 Tbsp whipping cream
- Tbsp milk mixed with 1 tbsp water
- 1/2 Tsp white sugar
Directions
| Make your favourite pastry recipe for a 9 inch pie plate, with both a bottom and top crust. (see Crisco recipe following). Roll out the pastry for the bottom crust and place in the pie plate | |
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Peel, core and slice the ripe pears into wedge slices. Toss with the grated lemon rind.  | |
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Mix the flour, brown sugar, cinnamon, salt and crystallized ginger together. Toss gently with the pear and lemon mixture. Place the filling in the pie plate. Slice the butter into 1/4 inch slices and place on top of the filling. Drizzle the whipping cream over the filling. Wet the edges with a little bit of milk mixed with water.  | |
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Roll out the top crust and place over the bottom, pinching the edges to form a scallop. Using your finger, dip into the water and milk mixture and gently place some on the top crust. Sprinkle with about 1/2 tsp of white sugar. Cut some vents in the top to let the steam escape.  | |
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Bake at 400 deg F for 10 minutes. Reduce the heat to 350 deg F and continue to bake for 40 - 50 minutes or until the filling starts to bubble through. Serve warm or at room temperature with or without ice cream.  | |