French Pear Pie
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- Cut
- 1 ts Cinnamon; Ground
- 1/4 c Butter Or Regular Margarine
- 1/2 c Sugar
- 3 tb Orange Juice; Frozen, Conc.
- 1 ea Unbaked 9-inch Pie Shell
- 6 c Bartlett Pears; *
- 3/4 c Unbleached Flour
- 1/8 ts Salt
- 1/2 ts Lemon Rind
- 1/2 ts Ginger; Ground
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- * The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving.
- SPICY CRUMB TOPPING:
- Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly.
Plating
Cookware for this recipe
-
Mixing bowl
-
Blender
-
Chef's knife
-
Cutting board