A new pie recipe (New to me anyway)
Last nights adventure in baking - Pear pie with an apple
This one was a glowing success.
Filling
3 large pears - ripe but firm
1 large golden delicious apple
1/3 cup demerara sugar
1/3 cup -1 Tbs White sugar
1 Tbs Honey
½ a lemon, Zested and Juiced
¼ teaspoon Cinnamon
Fresh Nutmeg
¼ teaspoon Salt
¼ cup butter
¼ cup A.P. Flour
Peel, core, and slice fruit into ½ inch wedges. In a medium bowl, toss with lemon juice, sugar, honey, and spices. Melt butter on medium heat in a large skillet. Add fruit mixture and stir until sugars dissolve. Reduce heat and simmer ~2min or until fruit softens and sauce reduces slightly. Sift flour evenly over fruit and stir, continuing to cook an additional 2 min. Remove from heat. Add mixture to unbaked pie crust and place in refrigerator for at least 20 min. Top pie with crust as desired.
Bake for 15 min at 425 F, then for ~30min at 375 or until crust is golden brown. A Pie shield to prevent edge of crust burning is a good idea. Cool completely on a rack before eating.
This one was a glowing success.
Filling
3 large pears - ripe but firm
1 large golden delicious apple
1/3 cup demerara sugar
1/3 cup -1 Tbs White sugar
1 Tbs Honey
½ a lemon, Zested and Juiced
¼ teaspoon Cinnamon
Fresh Nutmeg
¼ teaspoon Salt
¼ cup butter
¼ cup A.P. Flour
Peel, core, and slice fruit into ½ inch wedges. In a medium bowl, toss with lemon juice, sugar, honey, and spices. Melt butter on medium heat in a large skillet. Add fruit mixture and stir until sugars dissolve. Reduce heat and simmer ~2min or until fruit softens and sauce reduces slightly. Sift flour evenly over fruit and stir, continuing to cook an additional 2 min. Remove from heat. Add mixture to unbaked pie crust and place in refrigerator for at least 20 min. Top pie with crust as desired.
Bake for 15 min at 425 F, then for ~30min at 375 or until crust is golden brown. A Pie shield to prevent edge of crust burning is a good idea. Cool completely on a rack before eating.