Fresh Bartlett Pear Pie
Ingredients:
4 medium firm, ripe Bartlett Pears, peeled, cored & thinly wedged
1/2 stick unsalted butter
1 Tsp. ground cinnamon
1/2 Tsp. ground nutmeg
1/2 Tsp. ground ginger
1 lemon, zested & juiced
1 orange, zested & juiced
1 Cup Brown Sugar
1/2 cup pecans or walnuts, lightly toasted
3/4 cup granola
1 package pre-prepared frozen Puff Pastry*
Preparation:
Preheat oven to 400 degrees F. Coat inside of a 12" glass, ceramic or metal pie dish with butter or shortening. Lay 1 sheet of prepared puff pastry inside center of pie dish, press firmly to all sides with fingers and then trim off excess. Using a fork, lightly prick puff pastry and set aside.
In a large sautee pan over medium heat, brown pears in butter for a few minutes, then turn down heat to low. Sprinkle the cinamon, nutmeg, ginger, lemon & orange zests over pears and stir until thouroughly coated. Add brown sugar and the juices of both lemon & orange, stir, cover pan and let simmer for 10 minutes. Lastly, take sautee pan off heat and mix in the nuts and granola then transfer the pear pie filling into the prepared pie dish.
Take second sheet of puff pastry and lay over the entire pie surface, trim excess off and press pastry dough together at edges. Using a fork, lightly prick ventilation holes in the top pastry sheet**
Place into the center of the oven and bake for 15-20 minutes until puff pastry lightly browns and 'puffs' and filling lightly bubbles. Remove from oven, set on cooling rack and allow to cool for 20 minutes. Serve hot or cold, with or without icecream or whipped cream topping. Enjoy!
*Follow directions on puff pastry to allow adequate thaw & bake time.
** For a decorative element, score/cut the top pastry 'lid' with a knife in a pie wedge, criss-cross, or a diagonal harlequin pattern.
4 medium firm, ripe Bartlett Pears, peeled, cored & thinly wedged
1/2 stick unsalted butter
1 Tsp. ground cinnamon
1/2 Tsp. ground nutmeg
1/2 Tsp. ground ginger
1 lemon, zested & juiced
1 orange, zested & juiced
1 Cup Brown Sugar
1/2 cup pecans or walnuts, lightly toasted
3/4 cup granola
1 package pre-prepared frozen Puff Pastry*
Preparation:
Preheat oven to 400 degrees F. Coat inside of a 12" glass, ceramic or metal pie dish with butter or shortening. Lay 1 sheet of prepared puff pastry inside center of pie dish, press firmly to all sides with fingers and then trim off excess. Using a fork, lightly prick puff pastry and set aside.
In a large sautee pan over medium heat, brown pears in butter for a few minutes, then turn down heat to low. Sprinkle the cinamon, nutmeg, ginger, lemon & orange zests over pears and stir until thouroughly coated. Add brown sugar and the juices of both lemon & orange, stir, cover pan and let simmer for 10 minutes. Lastly, take sautee pan off heat and mix in the nuts and granola then transfer the pear pie filling into the prepared pie dish.
Take second sheet of puff pastry and lay over the entire pie surface, trim excess off and press pastry dough together at edges. Using a fork, lightly prick ventilation holes in the top pastry sheet**
Place into the center of the oven and bake for 15-20 minutes until puff pastry lightly browns and 'puffs' and filling lightly bubbles. Remove from oven, set on cooling rack and allow to cool for 20 minutes. Serve hot or cold, with or without icecream or whipped cream topping. Enjoy!
*Follow directions on puff pastry to allow adequate thaw & bake time.
** For a decorative element, score/cut the top pastry 'lid' with a knife in a pie wedge, criss-cross, or a diagonal harlequin pattern.
