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Category: Pies
Prep Time: Cook Time: Total Time:
crust for double pie or 1 rolled refrigerated unbaked pie crust
1-1/4 cups sugar
1/4 cup cornstarch
1 tsp. finely shredded lemon peel
1/2 tsp. ground cinnamon
4 cups cored and coarsely chopped pears
2 cups chopped plums
1 small quince, cored, sliced and poached* or 1 cup coarsely chopped pear
2 Tbsp. lemon juice
2 Tbsp. port (optional)
1/4 tsp. vanilla
1 egg, beaten
1 Tbsp. whipping cream
Directions
1. Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12 inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.
2. In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.
3. Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.
4. Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack.
Makes 10 servings.
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Pear-Plum Pie
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Category: Pies
Prep Time: Cook Time: Total Time:
crust for double pie or 1 rolled refrigerated unbaked pie crust
1-1/4 cups sugar
1/4 cup cornstarch
1 tsp. finely shredded lemon peel
1/2 tsp. ground cinnamon
4 cups cored and coarsely chopped pears
2 cups chopped plums
1 small quince, cored, sliced and poached* or 1 cup coarsely chopped pear
2 Tbsp. lemon juice
2 Tbsp. port (optional)
1/4 tsp. vanilla
1 egg, beaten
1 Tbsp. whipping cream
Directions
1. Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12 inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.
2. In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.
3. Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.
4. Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack.
Makes 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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