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Pear Pie


Last updated 10/13/2009 at Noon

I am ready for sweets today even though you will have to wait until pears come in to make this; or you could just improvise.

The last time I made this, I didn’t have enough pears or apples to make one or the other, so I just mixed both fruits. My pie tins are 10-inch so I used 3 cups flour, 1 cup Crisco and 1/2 cup hot water to make my crust. It is large enough to share and still have enough for us. Now if you’re not into making your own pastries, get two store bought crusts.

I measure how much fruit I will need by cutting the fruit into one of my pans, piled high, then transferring them into a large mixing bowl to finish. I make sure there is enough fruit so I won’t have just a double crust when it is finished. Spoon flour mixture into bowl with fruit and mix well making sure all fruit is coated.

This recipe is for a 9-inch pies like anyone else would make.

Pear Pie

• 9-inch double crust or two store bought pastries • 6 cups sliced pears • 3/4 cup sugar • 1 teaspoon cinnamon or nutmeg • 2 tablespoons flour • 1 1/3 tablespoons butter • I added 2 tablespoons of sugar to top of pie

Mix flour, cinnamon and sugar; set aside. Slice fruit into a large mixing bowl and spoon flour mixture over pears and mix, being sure all fruit is coated. Put mixture into pastry and dot with 1 1/3 tablespoons of butter. Cover with top crust. If you are using store bought pasties, turn crust over on top of pie and seal the sides. Cut slits in pie and bake at 425 degrees for 35 to 45 minutes. When pie is done, I take 1 tablespoon of butter and rub on top of pie then sprinkle with sugar.

Try this pear pie, to me it is as good as apple.

Gooder’n Syrup. Von


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