Morning of the dinner party, I began preparing the pie, and was relieved when I put the pie in the oven because from that point, it is free sailing. About 30 minutes into baking, my smoke alarms suddenly began to beep. I turned around to see smoke billowing out of the oven. I immediately raced to the closest smoke alarm to stop the horrible shrill noise. Not able to reach the ceiling, I frantically scrambled to the dining room to grab a chair and stumbled back to the smoke alarm with the chair. Standing on the chair wasn't enough, and I had to practice my Michael Jordan jump-shot to the smoke alarm. Once the house was once again filled with silence, I raced to the oven to assess the damage.
The pie was perfect! No scorching or burning at all! All the smoke had been caused from overflowing pear juice from the pie.
This is a great Autumn pie, especially because of the cinnamon, nutmeg, and cloves used. The combination of these spices are inviting and warm. Combined with the sharp cheese and the sweet pears, this pie makes a great addition to the dinner table.
-Sarah
Streusel-topped Pear Pie
From: The Good Housekeeping Illustrated Cookbook
Ingredients:
2-1/4 cups all-purpose flour
salt
1 cup butter or margarine
2-1/2 to 3 tbsp cold water
5 medium pears
1/2 cup sugar
2 tbsp lemon juice
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup shredded Cheddar cheese (I am partial to sharp Cheddar)
Preparation:
1. In medium bowl with fork, stir 2 cups flour and 1 teaspoon salt. With pastry blender or 2 knives used scissor-fashion. cut in 3/4 cup butter until mixture resembles coarse crumbs. Measure 1 cup mixture into medium bowl; reserve.
2. To remaining flour mixture, add cold water, 1 tbsp at a time, mixing lightly with a fork after each addition until moist enough to hold together. With hands, shape pastry into a ball.
3. On lightly floured surface with lightly floured rolling pin, roll pastry into an 11-inch circle; use to line 9-inch pie plate. Trim pastry edges, leaving 1-inch overhang. Fold overhang under: bring up over pie-plate rim: pinch to form a high edge: make a fluted edge.
4. Peel, core and cut pears into thick slices to measure about 4-1/4 cups. In large bowl, toss pears with sugar, lemon juice, 1/4 cup flour and 1/4 teaspoon salt; put in crust. Preheat oven to 425°F.
5. In medium bowl, combine reserved flour mixture, brown sugar and next 3 ingredients. With pastry blender or 2 knives used scissor-fashion. cut in cheese and 1/4 cup butter until mixture resembles coarse crumbs and ingredients are well blended. Sprinkle over pears. Bake 40 minutes: cover with foil and bake 20 minutes more. Serve warm or refrigerate to serve cold
2. To remaining flour mixture, add cold water, 1 tbsp at a time, mixing lightly with a fork after each addition until moist enough to hold together. With hands, shape pastry into a ball.
3. On lightly floured surface with lightly floured rolling pin, roll pastry into an 11-inch circle; use to line 9-inch pie plate. Trim pastry edges, leaving 1-inch overhang. Fold overhang under: bring up over pie-plate rim: pinch to form a high edge: make a fluted edge.
4. Peel, core and cut pears into thick slices to measure about 4-1/4 cups. In large bowl, toss pears with sugar, lemon juice, 1/4 cup flour and 1/4 teaspoon salt; put in crust. Preheat oven to 425°F.
5. In medium bowl, combine reserved flour mixture, brown sugar and next 3 ingredients. With pastry blender or 2 knives used scissor-fashion. cut in cheese and 1/4 cup butter until mixture resembles coarse crumbs and ingredients are well blended. Sprinkle over pears. Bake 40 minutes: cover with foil and bake 20 minutes more. Serve warm or refrigerate to serve cold
Serving a side dish of the story along with the pie just adds to the companionship.
ReplyDelete