So if you've been keeping track, you'll know that i was given the task of making pies from the following ingredients:
Cranberries (whole, frozen)
Yogurt (plain, unsweetened)
Yuca root (waxy and brown on the outside, starchy and white on the inside)
and finally
Pears! Just regular pears. D'anjou, if you're hip on pear varieties.
Yeah, I saved the easiest one for last. Whatev.
Anyway, here it goes. Again, the standard pie crust is the one to use for this recipe. However, since we don't cook the insides separately and it isn't a quiche, don't blind bake the crust. You'll see this as a trend with double-crusted pies, though on this one I made a streusel-type crumble top. Start by preheating to 375F.
6 pears (The recipe I used recommends D'anjou or Bartlett, but I don't have enough pear experience to make that call.), peeled, cored, sliced thin
3 tablespoons lemon juice
1.5 oz flour (OH SNAP we're weighing flour again... if you don't have a food scale, a third of a cup is a pretty close estimate)
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt (at this point, I've got a pretty good one-eighth-teaspoon pinch)
1.5 oz flour
1/3 cup brown sugar
3 tablespoons cold butter, in small pieces
As you're getting the pears sliced, toss them with the lemon juice to prevent them from oxidizing. In a separate bowl, mix the rest of 'em from the first chunk. Toss the pear slices with the flour to get it all nicely coated, then spread them out in the bottom of the crust.
Use a couple forks or a pastry cutter to combine the flour, sugar, and butter of the second chunk of ingredients until it's all crumbly. Them sprinkle it out over the pears. Bake for about an hour, or until the top is lightly browned.
My surprise ingredient shoppers only bought four pears for me, and since they got the surprise ingredients just over a week before I baked this pie, those ones were quite soft and ripe. The other two, on the other hand, were very firm. I think it made the texture really interesting! Most of the ripe pears sort of dissolved into the filling and made it all gel together really well, while the firm pears stayed pretty firm, so there were chunks that had a nice crispness. Overall, everyone really liked how this one turned out. It disappeared in just over a day, which is pretty quick for pie around here. I don't know how that can be a phenomenon, pie staying in the house of four college guys, but it happens. So if you're in the neighborhood, stop by! I bet I'll have some pie for ya.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment