Thursday, September 22, 2011

LEMON PEAR PIE

No - I did not make one. 
But I might get to it this week ...


It is that time of year again, harvest and abundance!

I don't even have a picture of a pear pie;
only mouth watering memories.
And I have mixed feelings about pies AND pears.

Last year we did actually manage to put a few in jars -
pears that is, not pies!

My husband first made this for an Elder's Quorum contest.
It was memorable, and delicious.
It is one of our favorites - always with the whole wheat crust. 

Lemon Pear Pie

2 beaten eggs
1 cup sugar     
1 tsp finely shredded lemon peel
¼ cup lemon juice
1 Tablespoon butter
8 large or 12 small fresh pears, sliced or diced OR
   ONE 29 ounce can plus ONE 16 ounce can pear halves, drained and diced

NOTE: I usually cook the lemon mixture and THEN peel, core and chop my pears directly into it. I don't want to have to try to keep the pears from becoming brown and funny looking - and I have only used fresh pears for this recipe.

Pastry for double crust Pie
(nice with whole wheat crust – just substitute wheat flour for white flour)

NOTE: this pie can be very moist, particularly with fresh pears. A lattice crust or one with fancy cutouts produces a ‘buttery’ texture similar to pecan pies. Tarts with decorated tops will also take this texture.

In small saucepan combine the beaten eggs, sugar, lemon peel, lemon juice and butter. Cook slowly over low heat stirring constantly (think ‘lemon pudding’) for 3 to 4 minutes or until thickened and bubbly. Remove from heat and allow to cool - and perhaps even stir it a bit while you make the dough.

Prepare pastry. Fit half into a 9 inch pie plate. Stir pears (I have to add that I just chop them into bite sized chunks) into thickened lemon mixture and pour into pie shell. Cut slits in top crust; adjust. Seal and flute edges. Cover edges with foil strips.

Bake in a 375 degree oven for 20 minutes, remove foil and bake 20 – 25 minutes longer or until the top crust is golden.