Monday, August 31, 2009

Recipe Catch Up Part 3

When we moved into our house my mom identified one of our trees in the front yard as a pear tree. We all thought it was ornamental and then actual pears grew on it. I know absolutely nothing about pear trees. Two years later, I still know absolutely nothing about pear trees. The first year I gave most the pears away. Well, they all went to my coworker, because she buys organic and is not scared of my imperfect pears. This year I gave some away to my MIL and then brought a bunch to bunco, only the girls that wanted them forgot all about them and the poor girl that hosted is now the proud owner of 20 something pears. This year I was determined to make something with these dang pears. They've shown up in a lot of my Green Monster Smoothies (those are actually my favorite ones - pear and mixed berry) and I decided this year, I'd make a pie from them.

Now this was my very first attempt at making a pie. I can do pumpkin (store bought frozen pie crust) and white trash pie. Anything else, it's from the bakery or from the freezer. So I pulled out my red Betty recipe book and off I went!

Pie Dough:
1 cup all-purpose flour
1/2 tsp salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tbsp cold water

Since I don't own a pastry cutter (I just killed Julie and her mom) I used the food processor. I think this is probably only the third time I've used it in 3 years because I always forget I own one.


Combine flour and salt in a food processor; pulse to mix. Add shortening and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of shortening. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together and come away from the sides.


I don't have this next part of the recipe handy - it's about how you take the dough out and shape it into a disc and then wrap in plastic wrap for an hour or so until it's nice and cold. Then you're supposed to lightly flour the table, cutting board or whatever you're going to roll the dough out on. I floured and refloured that stinkin' table I don't know how many times and could never get my stupid pie crust off the table. After 3 attempts I gave up and just pressed it into the pie pan. Take that stupid pie crust!

On to the filling - the good stuff.

Pear and Custard Pie
(adapted from All Recipes)

1 (9 inch) unbaked pie crust
4 pears - peeled, cored and cut in half
1 cup white sugar
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon vanilla extract
2 eggs, beaten

Preheat the oven to 350 degrees F (175 degrees C).

Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges.

Peel, core and slice your pears and place the pear halves cut side down in the pie crust with the small ends toward the center. (Mine could have benefited from a bit of lemon juice)


In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.


Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.


Mine kind of developed this crust type layer on top and I also added some extra brown sugar while it was baking. The review? Well not the greatest pie ever, but not the worst either. The recipe got great reviews online so who knows what happened. John thought the pears were too crunchy (he really is biased towards our homegrown pears) while I kind of liked the bit of crunch. Oh well. I give myself mad props for finally trying to make a pie from scratch.

1 comment:

  1. I didn't die! Truth be told, I don't own a pastry cutter either! I just use a fork or my hands.


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