I have three passions in life: writing, cooking (especially desserts) and traveling. Since this is pear season and our two pear trees are laden with fruit, I thought I’d share a favorite recipe for fresh pear pie with you. Mainly because our two pear trees are laden with fruit and pear pie is on my mind.
Because I so enjoy eating a summer pie in the middle of winter, I always make and freeze several pear pies. Thaw, warm in the oven, and voila—it’s summer again.
This recipe is from my mom. I decided not to share the crust, but if you would like it, email me at firstname.lastname@example.org and I’ll forward it to you.
Fresh pear pie
Unbaked crust (bottom and top) or a 9-inch pie pan
Preheat oven to 425 degree
6 cups sliced, peeled pears
2/3 cup sugar
3 Tbs flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp salt
1 Tbs lemon juice
1 Tbs butter
Combine sugar, flour, nutmeg, cinnamon and salt; mix with pears. Add lemon juice. Turn into unbaked crust. Dot with butter. Cover with lattice or full crust with slits in top to allow steam to escape during baking. Bake 45 minutes. If the crust starts to brown too much, lower heat to 350. Serve warm or cold.
Until next time and enjoy, enjoy (Oink! Oink!),