Principia Discordia

Principia Discordia => Discordian Recipes => Topic started by: PeregrineBF on December 30, 2011, 03:28:58 AM

Title: Pear Pie
Post by: PeregrineBF on December 30, 2011, 03:28:58 AM
A delicious spiced pear pie.
Cook Time: 35 minutes
Total Time: 35 minutes
Ingredients:
pastry for 2-crust pie
5 peeled, sliced fresh pears
1 cup sugar
1/4 cup flour
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons butter, cut in small pieces
Preparation:
Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Cover edge of pie with a strip of foil. Bake at 425° for 25 minutes. Remove foil and bake about 10 minutes longer.

*To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.

Use ripe pears, drain extra liquid. This is VERY, VERY good pie.
Title: Re: Pear Pie
Post by: Juana on December 30, 2011, 04:09:44 AM
Yeah, sure as hell sounds like it. I'll have to try this.
Title: Re: Pear Pie
Post by: Mesozoic Mister Nigel on December 30, 2011, 05:34:53 AM
Nom!
Title: Re: Pear Pie
Post by: Jenne on December 30, 2011, 04:01:29 PM
To those who like to add booze to delicious recipes such as these, which booze would you use and how much?  I tend to use brandy or grand marnier for pears...and only about a tablespoon or so (though I truly don't measure).
Title: Re: Pear Pie
Post by: DECI4 on December 31, 2011, 09:46:02 AM
Quote from: Jenne on December 30, 2011, 04:01:29 PM
To those who like to add booze to delicious recipes such as these, which booze would you use and how much?  I tend to use brandy or grand marnier for pears...and only about a tablespoon or so (though I truly don't measure).

It just depends on what you are going for. If you want a hint or orange use the grand marnier, or port or lemon ect. What pleases your palate?

Title: Re: Pear Pie
Post by: PeregrineBF on December 31, 2011, 06:02:17 PM
1/2 c. butter
1 c. granulated sugar
1 egg, beaten
1/4 c. whiskey

Cook butter and sugar in a double boiler until mixture is thick and sugar is dissolved. Add spoonful of mixture to egg, then stir egg into butter-sugar mixture. Cool slightly; add whiskey. Serve hot over desert of choice.

Normally for bread pudding, but it works with many desserts.

If you just wanted a dessert whiskey to pour over it, Irish mist is great.
Title: Re: Pear Pie
Post by: DECI4 on January 01, 2012, 11:43:19 PM
OP, please share how you made the pastry with us.
Title: Re: Pear Pie
Post by: PeregrineBF on January 02, 2012, 01:43:20 AM
"Joy of Cooking", by Irma S. Rombauer and Marion Rombauer Becker, 44th printing (1988) or earlier. Later editions (not sure on the cutoff, I have the 44th) drop a bunch of good recipes for rabbit, sqwrl, venison, etc.

Basic Pie Dough, for a double-crust 9-inch pie.
Sift together:
2 cups flour
1 teaspoon salt
Measure and combine:
2/3 cup chilled leaf lard or shortening
2 tablespoons chilled butter
Cut half of the shortening into the flour mixture with a pastry blender, or work it in lightly with the tips of your fingers until it has the grain of cornmeal. Cut the remaining half coarsely into the dough until it is pea size. Sprinkle the dough with
4 Tablespoons water
Blend the water lightly into the dough. You may need to lift the dough with a fork to help the water spread. If needed, add 1tsp-1tbsp water. When you gather the dough into a ball, stop handling it.
When you put it into the pan, as for any juicy pie filling, brush the bottom crust lightly with eggwhite or a light sprinkle of flour.
Title: Re: Pear Pie
Post by: DECI4 on January 02, 2012, 01:51:57 AM
So you bought a pre made pie crust and then take the trouble of typing out a recipe? Why?