Tuesday, February 5, 2008

Pear Pie

Filling Ingredients:
10-12 green pears.
2 T. water
1/4 cup flour
2 tsp. vanilla

1 tsp. lemon juice

Crust Ingredients:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. butter (or margarine)
3 tbsp. cold water
1 egg

Cream de Cassis liquor

Filling Instructions:
Peel, core, and quarter the pears. Put them in a pot with the water. Cook on a low heat, stirring occasionally, until soft. (about one and half to two hours). Drain excess liquid. Puree a third of the pears. Stir in remaining pears, flour, and vanilla, and lemon juice.

Crust Instructions:
Sift together flour and salt. Cut in butter or margarine with a knife to form a coarse meal. Add the water and HALF the egg, mixing with a fork to form a ball. Roll out dough in circular piece 1/4 inch (1/2 cm) thick on a lightly floured board. Place in a 8-inch or 9-inch pie plate; trim excess. Reserve some dough for a topping.

Preheat oven to 350.
Spoon filling mixture into crust.
Roll out remaining dough, cut into shapes (either strips or a spiral, or just fold over the edge of the bottom crust), and place on top of pear mixture, (if you want to make a full top crust, make 1 1/2 times the amount of dough, then roll it out, cut holes into it to allow steam to escape, and place on top.) Brush the top crust with the remaining half of the egg.
Bake at 350 for half an hour or until golden brown.

Allow to cool slightly before serving.

Drizzle a teaspoon of creme de cassis over each piece at serving time.


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