Pear and Dried Cherry Pie (1/8th of 9
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
PIE CRUST:1 cup flour1/2 cup crisco shortening (I only use Crisco brand)1/8 cup water1/8 tsp saltCRUMB TOPPING:1 cup flour1/2 cup rolled oats1/2 cup packed brown sugar (I used light brown, but dark would work too.)1/4 tsp salt8 tbsp butter (salted)FILLING:3 ripe Bosc pears (approximately 3 cups)1 1/2 Tbsp fresh squeezed lemon juice2/3 cup sugar1/4 cup flour1/4 tsp salt1/4 tsp cinnamon1/8 tsp nutmeg3/4 cup dried tart cherries
Preheat oven to 375'F
To make the pie crust:
Sift the flour, the remove 1/8 cup and mix it with the water and salt (using a fork).
Mix the remaining flour with the crisco using 2 knives or a pastry blender.
Once mixed, slowly add the flour / water mixture until the dough forms a ball. Do this mixing with your hands. Flatten the dough into a disk shape and wrap it in plastic wrap and refrigerate for about an hour until it's completely chilled.
After an hour (or overnight if you've prepared the dough the day before) remove the dough from the refrigerator . Lightly flour your countertop, rolling pin and dough. Roll out your crust about an inch and a half larger allthe way around your pie plate. Roll it up onto the rolling pin and gently unroll it over the pie plate. Make sure it sits flat against the sides and bottom of the pie plate before you decorate the edges as desired.
To make the crumb topping:
In a small bowl combine the flour, oats, brown sugar, and salt. Blend in butter with fingers until coarse. Set aside.
To make the pie filling:
Peel, core and dice the pears (1/2 inch size) and toss with the lemon juice. (The original recipe called for cutting the pears lengthwise in quarter and then cut each quarter in half) Because I like my fruit filled pies to have a soft filling, I sliced my pears thinly instead.)
Combine the sugar, flour, salt and spice in a small bowl. Toss with pears. Stir in dried tart cherries.
Fill the pie shell with pear and cherry mix. Top with the crumb topping. Place filled pie on a baking sheet to catch any possible spillovers and bake for one hour at 375'F.
This recipe yields 8 servings from a 9" pie.
Number of Servings: 8
Recipe submitted by SparkPeople user KECDMC.
To make the pie crust:
Sift the flour, the remove 1/8 cup and mix it with the water and salt (using a fork).
Mix the remaining flour with the crisco using 2 knives or a pastry blender.
Once mixed, slowly add the flour / water mixture until the dough forms a ball. Do this mixing with your hands. Flatten the dough into a disk shape and wrap it in plastic wrap and refrigerate for about an hour until it's completely chilled.
After an hour (or overnight if you've prepared the dough the day before) remove the dough from the refrigerator . Lightly flour your countertop, rolling pin and dough. Roll out your crust about an inch and a half larger allthe way around your pie plate. Roll it up onto the rolling pin and gently unroll it over the pie plate. Make sure it sits flat against the sides and bottom of the pie plate before you decorate the edges as desired.
To make the crumb topping:
In a small bowl combine the flour, oats, brown sugar, and salt. Blend in butter with fingers until coarse. Set aside.
To make the pie filling:
Peel, core and dice the pears (1/2 inch size) and toss with the lemon juice. (The original recipe called for cutting the pears lengthwise in quarter and then cut each quarter in half) Because I like my fruit filled pies to have a soft filling, I sliced my pears thinly instead.)
Combine the sugar, flour, salt and spice in a small bowl. Toss with pears. Stir in dried tart cherries.
Fill the pie shell with pear and cherry mix. Top with the crumb topping. Place filled pie on a baking sheet to catch any possible spillovers and bake for one hour at 375'F.
This recipe yields 8 servings from a 9" pie.
Number of Servings: 8
Recipe submitted by SparkPeople user KECDMC.
Nutritional Info Amount Per Serving
- Calories: 455.3
- Total Fat: 13.7 g
- Cholesterol: 7.2 mg
- Sodium: 7,173.2 mg
- Total Carbs: 82.5 g
- Dietary Fiber: 4.1 g
- Protein: 4.8 g
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