Description:

A family favorite 2-crust pear pie using fresh pears.

Source:

Jan Peiffer

Serves/Makes:1 9 or 10" pie (10" preferred)

Ingredients

• 3/4 cup (175 ml) sugar
• 1/3 cup (80 ml) flour
• 1/8 tsp (1 ml) nutmeg
• 1/4 tsp (1 ml) salt
• 1/4 cup (60 ml) ground almonds
• 1/2 cup (125 ml) grated Monterey Jack cheese
• 2 tsp (10 ml) water
• 2 tsp (10 ml) lemon juice
• 1 tsp (5 ml) almond extract
• 2 tbsp (30 ml) butter
• 7-8 pears, pealed and sliced
• Make dough for 2-crust pie.
• Line pan with half and reserve other half for top.

Preparation

• Preheat oven to 375 degrees (200 C.).
• Line 10" pie plate with half of dough.
• Mix sugar, flour, nutmeg, salt, almonds and cheese together in large bowl.
• Mix water, lemon juice and almond extract in small bowl and pour over pears.
• Then toss pears in sugar and flour mixture above.
• Arrange in pie plate.
• Dot with butter.
• Top with crust rolled from reserved half of dough--make slits in top.
• Sprinkle top with granulated sugar.
• Bake at 375 degrees (200 C.) for 50-60 minutes or until pears are tender and crust is lightly browned.

Comments

The reason this recipe came into being is because I inherited--by accident--a bag of fresh pears and didn't know how to utilize them before they spoiled.

NOTE: This recipe works well at higher altitudes--I live at 6500 feet.