Holiday Pear Pie
INGREDIENTS
- Cooking Time: 60
- Servings: 8
- Preparation Time: 20
- 7 pears - not overly ripe but not unripe
- 1/2 cup granulated sugar plus 1/4 teaspoon raw or course sugar
- 2 tablespoons floor
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground Ginger
- 1/8 teaspoon nutmeg
- 1 1/2 tablespoons fresh lemon juice
- 2 9 inch pie crusts ( make your own or even use store bought)
DIRECTIONS
- Preheat oven to 350 degrees F
- Make or prepare pie crusts (2)
- Peel , core and slice pears thinly
- In a large bowl, sift together 1/2 cup sugar, flour, ginger, cinnamon, and nutmeg. Add pears to mixture.
- Place mixture in unbaked bottom shell. Sprinkle filling with lemon juice.
- Place second unbaked Pie crust on top. Seal and flute edges.
- Cut 4-5 2-3 inch slits on top of pie and sprinkle with 1/4 teaspoon raw or course sugar.
- Place on a cookie sheet on bottom shelf of oven. It may leak slightly.
- Bake 60 minutes until crust is lightly browned. (side note: you can cover the edges with a ring of foil mid way if you like.)
- Allow to cool on rack at least 15 -30 minutes before serving.
RECIPE BACKSTORY
My dad remarried after my mom passed away prematurely. He moved to Oregon and started a new life. Part of that life was a new wife. He married a woman who grew up on an Oregon farm - and this recipe was a tradition on the farm passed down for a few generations. Pears grew in the orchard. as did apples. But pears didn't last as long and were special for holidays. The original recipe actually has a sour cream bottom but I like this "healthier" version. Enjoy!
Submitted by: "Denise Monden"