PEAR PIE

You’ll enjoy this sweet and flavorful Pear Pie. The wonderful pie has a tasty fruit filling with almond topping. Serve it with a dusting of powdered sugar – if desired.

SERVINGS : 8

INGREDIENTS

1 unbaked prepared pie shell

5 to 6 large Anjou, Comice or Bosc * pears

3/4 cup granulated sugar

¼ cup butter, room temperature

4 tablespoons flour

1 tablespoon lemon juice

2 eggs, at room temperature

¼ teaspoon ground nutmeg

½ cup slivered almonds

1 teaspoon pure vanilla extract

DIRECTIONS for Pear Pie

Preheat oven to 375°F.

To prepare filling: Toss peeled, cored, and sliced pears with lemon juice in a large bowl. Whisk flour, sugar, nutmeg in a medium bowl. Whisk eggs, butter and pure vanilla extract in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine.

Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie pan. Trim the crust so it evenly overhangs the edge of the pan by about 1 inch. Tuck the overhang under and crimp the edge with a fork between your thumb and the side of your index finger.

Fill the crust with the pear slices. Arrange the remaining pears in a circular pattern on top of the bottom layer. Stir in almonds.

Bake the Pear pie until the custard is fully set around the edges and the crust is golden brown, 45 minutes. Cover loosely with foil to prevent over browning during the last 15 minutes. Let cool on a wire rack to room temperature. Dust with confectioners’ sugar, if desired, just before serving. Serve and Enjoy!

NOTE

• Pears are ripe when they yield to gentle pressure around the steam. Buy them a few days ahead, if necessary, to allow time for ripening at room temperature.
• Pears come in many varieties. The Bartlett variety is best for fresh snacks, salads and poaching. BOSC, ANJOU and COMICE varieties are good when firm for baking and wen fully ripened for snacks and salads.

Photo Credit gratitudeismine.com