Pear Pie

Happy October! It's a great time to celebrate the harvest, and one of those harvest fruits today: I love pears! This week there was an article on pears in our newspaper with several recipes. When I saw Bartletts on sale at the grocery store, I grabbed enough to make the pie listed in the article, because I'd never had a pear pie before.

Unfortunately, the newspaper editor apparently thought the attribution for the recipe was a waste of space, so I don't know where this recipe comes from. Some important little steps are missing as well, so I'm adding corrections and extra information here to ensure your pear pie results are fantastic. My additions are in blue.

Pear Pie

• Double-crust pie pastry
• 5 cups firm, ripe Bartlett pears (about 6 or 7), peeled, cored and sliced 

Yeah, you'd think they'd include that information. Unless this is the intended result:

Note: Bartletts work all right, but the results would most likely be a little better with a firmer-fleshed variety like Bosc or d'Anjou/Anjou. Or at least you'd be able to find fruit that is both firm and ripe.

• 4 Tbsp apricot preserves
• 1/3 c granulated sugar
• 1/3 c brown sugar
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 2 1/2 - 3 Tbsp quick-cooking tapioca (or tapioca flour)
• 3 Tbsp butter

1. Preheat oven to 350 F. Line pie pan with bottom crust. You can layer the pear slices in the crust now, or combine them with the filling ingredients before pouring them in.

2. Melt apricot preserves in the microwave or on the stovetop. I just don't see this:

mixing with whole pears and sugar really well.

3. Add the sugars, spices and tapioca to the melted preserves and stir until combined. If you haven't already placed the pear pieces in the crust, mix them in with the filling and pour into the crust. Otherwise, pour the filling mixture over the pears in the crust. 

It's okay if it doesn't get everywhere right now. It will.

4. Dot the pears and filling with small bits of butter. Cover with the top crust, seal and cut steam vents. Bake for 40 - 50 or 60 minutes.

I had to look on the Internet to make sure the pears needed to be peeled before making this pie, and I came across a couple pear pie recipes that "taste just like apple pie!"

This pie does NOT taste like apple pie--and that's a good thing. It keeps the natural sweetness, flavor and texture of the pears. They become softer but don't break down so much that you can't pick them up with a fork. It's definitely a pear pie, and the filling complements the pears perfect.

What's your favorite way to eat pears?

My favorite way to eat pears is actually dried, like our grandma made them. I've tried drying some but I haven't been able to replicate her wonderful, chewy results yet.