Pear Blossom Pie

[Trixie50]

Since some of you have been kind enough to share recipes, I thought I'd share one too. There are very few sweets I can eat, so I reformulated my favorite pie - peach blossom pie, into pear blossom pie.

Pear Blossom Pie

Pie Crust

One third cup plus one tablespoon shortening (put in ice water while you get other ingredients together)

1 cup all purpose flour
one half teaspoon salt
2-3 tablespoons cold water

Measure flour and salt into a bowl. Cut in shortening thoroughly with a pastry blender or knives. (the particles should be the size of tiny peas) Sprinkle in the water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and dough almost cleans the side of the bowl (1 to 2 teaspoons water can be added if needed)

Gather the dough into a ball, then roll out to fit pie tin. Chill.

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One can of pears in heavy syrup
2 beaten eggs
1 cup milk
three quarter cup sugar
1 tablespoon flour
pinch of salt
few drops almond extract


Arrange pears in the crust. Beat eggs well. Add milk and stir in sugar, flour, and salt (previously mixed). Add extract. Pour over pear halves. Bake at 400 degrees for ten minutes. Reduce to 325 degrees and bake 30-40 minutes or until sharp knife inserted in custard comes out clean.

Enjoy!

[leelee88]

Yummy.. Thanks for the recipe...:smile tee

[krisillis]

Oh that sounds good. I'll add it to my recipe book!

Christine

[ICNDonna]

I just printed it out for my recipe shelf.

Sounds yummy --- thank you!

Donna

[Trixie50]

It's too yummy. I have to restrict how many times I make it, because I just can't resist it. My kids love it, too.

[pingpong]

Dumb question: do you drain the pears, and if so, what do you do with the syrup?

[Briza]

Dumb question: do you drain the pears, and if so, what do you do with the syrup?


It looks like you drain the pears, since she says to arrange the pear slices in the crust first.... is this correct, Trixie? Also, have you ever made it with canned pears in natural juices, rather than the heavy syrup?

I'm not much of a baker...last time I used flour for baking banana nut and other breads at Christmas time, I had dried flour/water glue all over my kitchen and that stuff is h*ll to clean up once it dries! I'm not real good at keeping baking ingredients from making a mess...despite all the suggestions on how to KEEP from making a mess:lmao: I'd definitely have to buy one of the refrigerated pie crusts that I use when I make quiche!

Thanks for sharing, this sounds good, and I don't usually eat many desserts and wouldn't you know, fresh pears are one of only two fruits that I can't stand! But I don't mind the canned ones and this sounds really yummy. I'm going to give it a try sometime when I get a rare sweet tooth craving, rather than running down to the store for a snickers ice cream bar. God, those things are heaven, but they keep making them bigger and bigger and though I know they will cause me gastric distress, when the craving comes, it MUST be satisfied! :)