Michelle and I made a very tasty Apple-Pear pie tonight. It also featured golden raisins, lemon zest, and a crumb top crust. It will definitely get made again.
3 firm pears (I used d'Anjou, and some of them were soft) 4 Granny Smith apples 3/4 cup sugar 2 T cornstarch dash salt zest of 1 lemon 2 T fresh lemon juice 1/2 cup golden raisins 3/4 cup flour 1 t cinnamon 6 T cold butter
1. Get a 9-inch pie crust (basic Crisco crust) 2. Preheat oven to 450 3. Peal/core/slice pears and apples. Add 1/3 cup of the sugar, cornstarch, salt, rind. Add lemon juice and rasins and stir to combine. 4. Mix remaning sugar, flour, cinnamon, and cut butter in bowl. Blend with fingertips to a coarse crumb texter 5. Fill pie with fruit, sprinkle crumb coating over the top 6. Bake 10 minutes, then reduce heat to 350, cover loosely with foil, and cook 35-40 minutes more.
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4 Granny Smith apples
3/4 cup sugar
2 T cornstarch
dash salt
zest of 1 lemon
2 T fresh lemon juice
1/2 cup golden raisins
3/4 cup flour
1 t cinnamon
6 T cold butter
1. Get a 9-inch pie crust (basic Crisco crust)
2. Preheat oven to 450
3. Peal/core/slice pears and apples. Add 1/3 cup of the sugar, cornstarch, salt, rind. Add lemon juice and rasins and stir to combine.
4. Mix remaning sugar, flour, cinnamon, and cut butter in bowl. Blend with fingertips to a coarse crumb texter
5. Fill pie with fruit, sprinkle crumb coating over the top
6. Bake 10 minutes, then reduce heat to 350, cover loosely with foil, and cook 35-40 minutes more.
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