When my husband came home a few weeks ago and mentioned that he volunteered me to make two pies for an upcoming event, I knew this was the best way to go. Normally, I would make my own crust, but because I ended up making three pies and was somewhat strapped for time, I cheated and used the store-bought crusts. But, just for the record, Grandma's crust is WAY better, and it would look much nicer if I had done a lattice top like she taught me. Also, I need to mention that I didn't accomplish these by myself. My mom was nice enough to come help me :) Anyway, if you (or you and your mom...) are feeling ambitious, tackle this recipe!
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*Warning: The picture doesn't do the actual taste and smell justice.* |
Pear Pie
Crust (makes double crust):
2 c. flour
1 tsp. salt
2/3 c. + 2 Tbsp. shortening (I use Crisco)
4-5 Tbsp. cold water
Measure flour & salt into a bowl. Cut in shortening thoroughly with pastry blender. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather a little more than half of the dough into a ball. Roll dough 2 inches larger than the inverted pie pan. Loosen and fold the dough into quarters; place in pan & unfold. Put in the pear filling.
Pear Filling:
9 c. pears, sliced
3/4 c. sugar
2 Tbsp. Minute tapioca
1/4 tsp. salt
1 1/2 tsp. lemon juice
Butter
Mix pears, sugar, tapioca, salt & lemon juice. Put into crust. Dot with butter. Cut second, rolled-out crust into 1/2-inch strips for lattice crust top (or can roll out for a whole crust). Secure ends. Bake for 50 minutes-1 hour at 350 degrees.
In my opinion, the best way to enjoy this is a-la-mode. But since I don't get to eat these this time, I simply get to enjoy the torture of looking at them until tomorrow night. :)
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