I made this pie the other day to welcome the Lieutenant home from Quantico. I’m on a diet and I thought I could be strong and withstand the sugar siren’s song of the sweet smell of pears baking with a scent of almond extract in the air. I was wrong – one bite of this pie put me over the edge and one bite turned into thirty-one. Oh well, what can I say? it was worth it.
Amazing Pear Crumb Pie
Ingredients:
- 7-8 large pears, firm, barely ripe, peeled, cored and cut into chunks
- 1 cup/ 1 cup sugar
- 1 T. lemon juice
- 1/4 cup flour or (2 T. flour, 1 T. tapioca, 1 T. cornstarch)
- 1-2 t. almond extract
- 1 cup flour for crumb topping
- 8 T. cold butter, cut into small pieces
- 1 recipe of pie crust
Cooking Directions:
- Line a pie pan with rolled out pie crust, fluting the edge.
- Mix together pears, lemon juice,1 cup sugar, almond extract and 1/4 cup flour.
- Place pear mixture in pie shell and bake at 400 degrees for 30 minutes.
- Meanwhile, make crumb topping by mixing together 1 cup flour and 1 cup sugar and cutting in the butter until the mixture is crumbly.
- After the 30 minutes is up, remove pie from oven, reduce the heat to 375, and spread the crumb topping over the pears and bake for another 25-30 minutes. The top should be golden and the fruit bubbly. You may need to cover the crust with foil for this phase to avoid it overbrowning.
- Cool for at least 2 hours before serving.
- Y-U-M!!
I was privileged to lose a tennis match against your team yesterday (although I got .75 points) because your spread was absolutely unbelievable!!! We were awed! I would love your recipe, especially for the apple/cranberry crumble pie, which resembles this pear pie??? To die for! So nice of you to include fresh sweet whipped cream! Also! The butternut squash soup, I’d love that recipe too, haven’t searched for it yet, plus your quiche recipe! I know how to make salad, but yours was fabulous too! I’ll admit, I’d never consider going to that much trouble for a Cup match, but we were extremely grateful and left smiling despite our loss. Sincerely, Katherine Faubion
Thanks so much for the comment! Good job on the match, too. Amy Yee always has such good teams and we are always scared of you. I will post the apple/cranberry crumble pie soon & yes, it is very similar to the pear pie. The butternut squash soup is already posted. I will do the goat cheese tart & salad soon, also :). I enjoy cooking & trying out new recipes and figuring out which ones are keepers. So, thank you so much for the comment – it is so fun for me to read them. Good luck on your season!
Hi Joan~ Just leaving a comment on the pear/mincemeat pie you made today. Yum! My son said it was the best pie he has ever had…in his LIFE!…In his LIFE!! Thanks for the great desert and great company.
Oh, thanks, Gale. I like it too. Thanks for being a wonderful friend and hostess with the mostest.