When i saw a basket of 8 bartlett pears for $1.50, only slightly bruised on the edges, i couldn't resist the challenge. But when i got home i was all excited and indecisive about what to make. So i did my thing and browsed Flickr and found a great many ideas. Then my eyes fell upon pear pie. never before had i attempted so many pies, let alone a pear pie!
Thanks to Baked by Anna you see the pie before you today!
I did however change a few things. Here is the recipe as i made it, check out Anna's blog for her GREAT tips and tricks for non soggy/runny pies!
For the pastry:
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup butter
I do everything by hand as i have no equipment to use. So, rub the butter into the flour/salt/sugar mix. Gradually add a little cold water until the dough just comes together but is'nt too crumbly. Divide into 2 halves (one half slightly bigger for the base), form into discs, wrap and refrigerate until later.
For the filling:
4 1/2- 5 lbs (2kg) firm but ripe pears
1/2 cup white sugar
1/2 cup golden brown sugar
1/4 tsp salt
juice of one lemon
1 tsp cinnamon
1/2 tsp ground ginger
1/3 cup corn flour
Prepare the pears: Peel and quarter each pear. Slice longways to remove the core and stem, and slice into pieces. Place in a large bowl with the lemon juice, sugars, salt, cornflour and spices. Cover and refrigerate for an hour.
Next, drain your pears. Using a colander or strainer, drain all liquids into a saucepan. Reduce until very thick and syrupy, about 10-15 minutes. Return to pears, and place into fridge.
Meanwhile, crank your oven up to 220C/425F grab your larger piece of pastry out of the fridge and roll it out to cover the bottom of your pie dish, with a little overhang. Make sure there are no air bubbles underneath and that it is evenly covered.
Fill with your pear mix. Grab the second piece of dough from the fridge and roll out to cover the top. You can lattice/cut designs, what ever tickles your fancy =)
I tried teardrops for something a little different today! Use a little milk to wet the edges of your pastry so the lid will stick.
Make your edges neat by trimming around with a knife and then i usually press with a fork for a pattern of pinch the dough around.
Brush the top with egg yolk mixed with a tsp of milk, then sprinkle a little sugar on top for shine!
I bake mine on a medium to lower shelf for 45 minutes tented in foil at 220C, then 45 minutes uncovered at 200C, checking every 15 minutes. I've found this method and length of time ensures the base gets cooked through without burning the top! Of course everyone has their own special ways *wink* that work, so go with it and MAKE PIE! =)