|Pear Creme Pie|
This pie is delicious! I have taken the liberty to rename is slightly, from Pear Pie to Pear Creme Pie. No it does not have any cream, but like many pies from years ago in frugal times, sugar and eggs formed a creamy filling when combined with fruit. And this pie is no exception.
The pie is enhanced with a whole wheat pie crust, which gives the rich (but not too sweet) filling a crunchy, and nutty contrast in taste. You may add a bit of whipped cream or ice cream if you like, but this pie is also wonderful, plain.
It is suggested that you use Bosc pears, when I went to the market there were beautiful Bartlett pears, and that is what went into this pie. Something tells me that any ripe pear could be used for this pie, and probably has, through the years.
I had never heard of Pear Pie, but I am glad I found the recipe.
Pear Creme Pie
adapted from: tasting spoons
1 9 inch crust, for a whole wheat version, look here.
4 large pears, peeled and sliced
3/4 c sugar
1/4 c flour
2 t vanilla
1 1/2 T butter, cut into small pieces
cardamom or nutmeg to sprinkle over the top - if desired
Place pear slices into pie crust.
Combine sugar, flour, egg, vanilla and salt. Beat until creamy. Spread mixture over the surface of the pears in the pie shell. Dot with butter. Dust the top of the pie with cardamom or nutmeg if desire.
Bake in a preheated 450 degree oven for 10 minutes, reduce heat to 350 and bake 30-45 minutes or until golden and done in your oven.
Let cool completely before serving.
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