Sunday, January 8, 2012

Pear Crunch Pie

I don't know why Maryam likes The Chew. That show is so awkward. Clinton shared this pie and Maryam began to nag.

We tried it. We won't be trying it again. 

The pear filling was really tasty and I added even more delicious pears on top, but I didn't like the crust at all. 

I know the crust is supposed to be crunchy, but I didn't like it because it didn't taste like sugary-crunch goodness. It just tasted like you did something wrong, like you don't know how to make a crust. Sandy, gritty, ate it on the beach crust. 

The plain pears on top combined with whipped cream just doesn't go together. Something's missing. Maybe I can use the pear filling for a cake one day.

I know its not that great when I ignore it in the fridge for two days. That's the last time we try something Maryam wants.

Pear Crunch Pie
Adapted from: Clinton Kelly

1 stick of butter
1/4 cup light brown sugar
1 cup flour
1/2 cup sweetened coconut

Combine all ingredients and bake at 350°F on cookie sheet until golden brown (about 40-45 minutes).  Check frequently to prevent edges from burning.  Allow to cool then press into a pie plate, covering the bottom and sides evenly.  Crust should be crumbly when complete.

Pear filling
1/2 light brown sugar
1/3 cup flour
hearty pinch of salt
3/4 cup pear juice (not pear nectar)
3/4 cup whole milk
2 Eggs
1/2 teaspoon vanilla extract
2 tablespoons butters
Canned pears

Combine the first 5 ingredients in a saucepan over medium heat and bring to a boil.  In large bowl, beat 2 eggs.  Add heated mixture to eggs, little by little to temper the eggs. Once eggs are tempered, transfer mixture back to saucepan.  Add 2 tablespoons of butter and ½ teaspoon of vanilla extract and return to a boil (approximately 1 minute). Pour warm mixture into prepared pie shell and chill in the refrigerator.

Whipped Cream
8 ounces heavy cream
2 teaspoons confectioners’ sugar
dash of vanilla extract

Before serving, whip heavy cream with a teaspoon of confectioner's sugar until medium stiff peaks form. Whip in the vanilla extract. Dollop onto sliced pie when ready to serve. Top with 6 pear slices and dust with cinnamon.

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