Wednesday, December 3, 2014

Pear Ginger Pie


1 store-bought pie crust (or homemade)
5 Bosc pears, peeled and sliced
1 lemon, grated, plus 1 Tbs. juice
2 Tbs. flour
3 Tbs. orange marmalade

3/4 c. flour
1/2 c. sugar
2 tsp. cinnamon
1 tsp. salt
5 Tbs. cold butter, cut into small pieces

Preheat the oven to 425 degrees. Spread the crust out evenly inside a pie dish and fold the ends over (or do whatever pattern you normally do for pies). Spread the orange marmalade on top of the crust in the bottom of the pie dish. In a large bowl, mix the pears, lemon peel and juice, and 2 Tbs. flour together. Pour into the prepared crust and spread in an even layer. In a small bowl, combine the flour, sugar, cinnamon, salt and butter together either with your fingers (I find this much easier) or a pastry blender. Crumble on top of the filling in a somewhat even layer. Bake the pie for 20 minutes. Turn the oven down to 350 degrees and continue to bake for 40 more minutes. Let cool slightly before slicing and serving.

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