Fresh Pear Crumble Pie
"This is a most delicious pie. It's a heritage recipe and I've been using it for the last few summers in using up bumper pear crops. If pears are scarce, you can use canned pears."
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 6 -8 fresh pears, peeled, cored, sliced
- 3⁄4 cup sugar
- 1 dash salt
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh lemon rind
- 1 tablespoon lemon juice
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon mace
- 1⁄2 teaspoon ginger
- 1⁄2 cup flour
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1 (9 inch) unbaked pie shells
directions
- Fill pie shell with sliced pears.
- Mix together 1/4 cup of the sugar,the salt, cornstarch, lemon rind, and lemon juice and spread over the pears.
- Mix together remaining sugar, spices and flour and add to butter.
- Stir with a fork until crumbly and sprinkle over pears.
- Bake at 450F for 15 minutes, reducing to 350F to bake about 30 minutes more.
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Reviews
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Absolutely delicious. Our friends used fresh pears from comice pear tree in our back yard to make this recipe and it was out of this world. Now it is my favorite pie. I like it even better than apple pie that I have loved for almost 60 years. -
This recipe is just yummy. We love it and will be making it again.
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Very delicious! I had some pears to use up and this wonderful recipe caught my eye! I made as directed, substituting allspice for the mace (none in the pantry). I am certain I will be making this again! Thank you so much, woodland hues! -
This is almost identical to a recipe my aunt put into our church cookbook. Absolutely delicious!!! My aunt uses 2 Tbsp. flour instead of the 1 Tbsp. cornstarch, 1/2 tsp. cinnamon, and only 1/2 a cup of sugar instead of 3/4, but other than that, this is the same recipe.
Tweaks
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Very delicious! I had some pears to use up and this wonderful recipe caught my eye! I made as directed, substituting allspice for the mace (none in the pantry). I am certain I will be making this again! Thank you so much, woodland hues!
RECIPE SUBMITTED BY
My home and heart are tucked away here in the Kootenay valley, surrounded by mountains,close to water and away from the noise and stress of the city. I love to hike & take my dogs out for walks. I go out in the 10 person voyageur canoe our Paddling Club acquired this year maybe once or twice a week, with as few as 4 and a maximum of 10 paddlers. We have yet to do a big organized trip, maybe next year when the club's better established. Love to workout at our gym, and instruct cardio step classes as of this year (2008).
Life's organized around one hubby, 2 dogs, & 2 cats. Just lost my 13 year old cat who I have as an icon on one of my cookbooks to old age, which has been a sad experience. That's my dog Neige you see as my icon.
My culinary influences include Molly Katzen (Moosewood cookbooks), Taste of Home, flipping through magazines, Simmering Suppers (one-pot meals from Harrowsmith Kitchens)and Rose Reisman Brings Home Light Pasta, which was a fundraising project for the Canadian Breast Cancer Foundation.
Hunting out recipes is my favourite part of food prep. whether it's being on the zaar or having nose in cookbook. I'm not the only recipe lover in the world but I know lots of people cook and bake without directions and create their own beautiful dishes. Some can look at a recipe and decide how to modify it to their own liking. Some never make the same thing twice, some make the same things over and over. I love when I finally have a recipe down pat, down by "heart", and I think I'm a pretty good cook; I have a style that infuses my cooking even though I can't back off far enough to get a real sense of that style, and I think love and wisdom and calmness and other good qualities permeate my dishes. Maybe a love for adventure, the unknown, flavours the food I prepare, since that's reflected in my choice to try new recipes all the time. A love for people may come through reflecting my interest in who the author is of the recipe I'm using. I like knowing something about them, even if it's just where they're from which is usually pretty accessible information either from the cookbook or the Zaar or magazines. My love for home, homelife, my devotion to the ones I love, the ones I cook and bake for, surely that's an essential ingredient in my dishes.
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