Really, it’s not fair that apple pie gets all the attention. (Pumpkin too.) When there are so many other fine pies out there to add variety and interest to our lives. Take pear pie for example. Have you ever heard of making a pear pie?
Well, I hadn’t and after I finally baked one for the first time, I wondered why it failed to garner any attention before in our home. I love the sweet and spicy flavor, the interesting, grainy texture of the pears baked into a pie.
I prefer to bake these pies with a variety of pear that has a more firm, rather than melting texture. But I feel the same way about apples too. I’m just not partial to a mushy pie and like to still have a bit of bite in my fruit. Both varieties that are common in the supermarket (Bartlett and D’Anjou work well.) If you are growing a variety of pears in your backyard and they work well in a pie for you, you’ll have to let me know. We always seem to move before our fruit trees are finally ready to start bearing, but one day I’ll have a homemade, scratch-baked pear pie made with fruit from our own tree! And it will be the best pear pie ever because homegrown food always is!
- 1 recipe double pie crust (Try my flakey pie crust here.)
- ½ cup evaporated cane juice, or sugar (Buy cane juice here.)
- 3 Tablespoon flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon, heaping
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla
- 6 cups pears, peeled, chopped, sliced
- 1 Tablespoon butter
- 1 Tablespoon lemon juice
- Preheat the oven to 450.
- Sprinkle the prepared fruit with lemon juice to slow the oxidation process.
- Whisk all of the dry ingredients together in a bowl.
- Add the sugar mixture and vanilla into fruit, stirring well to cover fruit with the sugar mixture.
- Empty the bowl into a pastry lined pie plate.
- Dot with butter.
- Top with the remaining pie crust, sealing the edges with a bit of water. Flute the edges.
- Cut slits into the top crust to allow steam to vent.
- Bake for 10 minutes.
- Reduce temperature to 350 and bake for 35-40 more minutes or until fruit is tender.