Now I must feel really inspired tonight, I got a recipe online and decided to make this pie, it’s a tester pie for my bible study. I had to make it first and then I will make it again if it tastes good. The only problem now is, I don’t know if I’m the best person to taste it since I’m not a fan of pie, or my cooking but maybe I will surprise myself. I made a pear pie, I’ve never tried pear pie so this should be kind of interesting. I don’t know why but pears seem to get left out of a lot of desserts for some reason. Anyway, here is the recipe it’s not mine I just borrowed it. Easy Breezy.http://southernfood.about.com/od/pears/r/bl40310x.htm
Pear Pie
Cook Time: 35 minutes
Total Time: 35 minutes
The Players…
- pastry for 2-crust pie
- 6 peeled, sliced fresh pears
- 1 cup sugar
- 1/4 cup flour
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter, cut in small pieces
Preparation:
Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Cover edge of pie with a strip of foil. Bake at 425° for 25 minutes. Remove foil and bake about 10 minutes longer.
*To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges. (Or just put it on sloppily like I did with hands and a knife.) I also used already rolled crust to put on the top. Shazza ~ Musings&Rants
Musings&Rants 