Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 I make this to go with Thanksgiving dinner every year. Bonita Fresh Pear Pie Ingredients: Pastry for one 9 inch double-crust pie (non-lard) Filling: 1/2 cup granulated sugar 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon ground cinnamon 6 pears (about 6 cups) 1 tablespoon butter 1 tablespoon lemon juice Topping: 1 teaspoon milk 1 teaspoon sugar Directions: Preheat oven to 425 degrees F. Prepare pastry for a 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry. Filling: In a large bowl, combine sugar, flour, salt, and cinnamon. Set aside. Peel, core, and dice pears into small pieces, about 3/4 inches thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed. Spread pear mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape. Topping: With your finger, carefully spread milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the pear juices are bubbling and the crust is a golden brown. Hint: About 1/2 way through the baking time loosely place a piece of foil over the top to prevent the crust from over-browning. Remove from oven. Cool on a wire rack before cutting and serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 I don't cook or bake much but I do print up recipes and try to get my Aunts or Mom to make them. I will definately buy everything and ask one of them to make this one. Spike , Bonita Joy <bottles_of_joy wrote: > > I make this to go with Thanksgiving dinner every year. > Bonita > > > Fresh Pear Pie > > > Ingredients: > Pastry for one 9 inch double-crust pie (non-lard) > > Filling: > 1/2 cup granulated sugar > 3 tablespoons all-purpose flour > 1/4 teaspoon salt > 1 teaspoon ground cinnamon > 6 pears (about 6 cups) > 1 tablespoon butter > 1 tablespoon lemon juice > > Topping: > 1 teaspoon milk > 1 teaspoon sugar > > Directions: > > Preheat oven to 425 degrees F. Prepare pastry for a 9 inch double- crust pie. Line a 9 inch pie pan with the bottom pastry. > > Filling: > In a large bowl, combine sugar, flour, salt, and cinnamon. Set aside. > > > Peel, core, and dice pears into small pieces, about 3/4 inches thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed. > > > Spread pear mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape. > > Topping: > With your finger, carefully spread milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar. > > > Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the pear juices are bubbling and the crust is a golden brown. > > Hint: About 1/2 way through the baking time loosely place a piece of foil over the top to prevent the crust from over-browning. > Remove from oven. Cool on a wire rack before cutting and serving. > Quote Link to comment Share on other sites More sharing options...
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