Pear Pie


Here's what comes after dinner! I'll not talk about the bizarre ways

I do beef roasts!

Pears are thought too "watery" to make a good pie. WRONG!

You just have to work a little differently. I'll figure you want to do 1 of these beauties. I don't do this sort of baking the 90% of the time I'm committed to low fat diets! ;-)

* Bake a crust off well done (I don't bother with weights or beans.. I stab with a fork!)

* Fry pear slices 4-8 min. in of 1T butter, add lemon (juice of 1/2), ginger (1 t powder?) [4 minutes for common pairs; 8 minutes for the firm, 'hairy' varieties arriving in US markets]

* Fry 3/4cp sugar with 2T water and 1T butter on high, stirring, for medium carmel.

* Spread hot carmel on crust and cool a while for good seal.

* Do a struedal topping, but make it "crispy". For 2 pies, 1 stick of butter, 1/4 cup of sliced or chopped Almonds, 1/4 cup of bread or cracker crumbs, 1/cup of flour, 3/4 cup of sugar. Key tips are to start with cold butter and crumble the mess with your fingers and hands only until the mess is "grainy".

* Assemble: Put drained pear mess in the camelized crusts. Sprinkle a bit of cognac if you want. Toss in 2T of starch of your choice if you're anxious. Crumble the struedal all around, and pat, don't push.

* Bake at 400 for about 15 minutes.