Monday, November 22, 2010

New Tradition: Pear Plum Pie

Everyone has their own personal taste in pies. Some people prefer French Silk pie or Reece's Peanut Butter pie while others prefer Lemon Meringue pie or fresh strawberry pie. Some people wait all year for the smooth spicy flavor of pumpkin pie or for a sweet nutty pecan pie. But if you are like me, then you pretty much love all pies.

But if you are really like me, then this pie, THIS PIE is YOUR PIE. Oh my gosh, it is so amazingly good. It has this perfect fusion of sweet, tart, spiciness that you can't get enough of. This pie is my new favorite pie, and that is why it is going to be on my Thanksgiving table every year for the rest of my life.

Introducing, the Pear Plum Pie:

Every pie starts out with a good pie crust. Here's what a good pie crust should look like after you've mixed in your fat, before you add the water. Nice, pea-sized chunks of dough.

Then for this pie, you need some good firm-but-ripe pears and plums. I used red pears, and I was hoping to find some plums that were also red on the inside, but I could not. These were also great. 

 Cut the fruit into nice, healthy-sized pieces.

Stir in sugar, lemon juice, lemon zest, cinnamon, cornstarch and pour them into your prepared pie shell.

Tuck the fruit into a double-layered pie crust by adding another layer of pie dough on top. Brush with egg+milk. Sprinkle with sugar. 

Bake and drool over your perfect pie. 

Mmmmm. Stop drooling and just eat it! A scoop (or two) of vanilla ice cream never hurt either.

Enough pie pastry for a top and bottom
1 c. sugar
1/4 c. cornstarch
1 tsp. lemon zest
1/2 tsp. ground cinnamon
pinch of salt
5 c. cored and coarsely chopped pears
2 c. chopped plums
3 Tbsp. lemon juice
1/4 tsp. vanilla
1 egg, beaten
1 Tbsp milk, cream, soymilk, etc.

1. Preheat oven to 375. Roll out pastry and transfer to a 9-inch pie pan.
2. In a small bowl combine sugar, cornstarch, lemon zest,  cinnamon, and a pinch of salt. In a large bowl combine pears and plums. Add lemon juice and vanilla then add the sugar mixture; toss to coat. Transfer to prepared pie pan.
3. Roll out the remaining dough and place over the filling. Crimp the edge as desired. Cut a few slits in the top to allow steam to escape.
4. Combine egg and milk; brush on pastry. Place pie on a lined baking sheet.
5. Bake 1 hour and 20 minutes. To prevent overbrowning, cover the edge of the crust with foil as necessary. Cool on a wire rack.


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