Monday, September 1, 2008

Fresh Pear Crumble Pie

Pastry for Single Crust Pie*

1/2 c. sugar
2 TBS unbleached flour
1 tsp fresh grated lemon peel

5 c. peeled ripe Bartlett pears, sliced thin (about 2.5 lbs)
3 TBS fresh lemon juice

1/2 c. unbleached flour
1/2 c. sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 c. butter, softened

Roll out pie crust, line deep 9 inch pie dish & place in refrigerator while you prepare the pear & crumble mixtures.

Preheat oven to 375.

Combine 1/2 c. sugar, 2 TBS flour and lemon peel in small bowl. In large non-metal bowl, combine pears & lemon juice. Add sugar mixture to pears & toss to coat.

In a small bowl, combine the 1/2 c. flour, 1/2 c. sugar, ginger & cinnamon. Cut in butter until mixture resembles coarse crumbs.

Pour pear mixture into unbaked pie crust, spreading evenly. Sprinkle crumb mixture over pears. Cover edge of pie crust with foil.

Bake for 25 minutes. Remove foil from edges. Bake for 25-30 minutes more or until pie is bubbly & crust is golden.

Remove to wire rack & allow to cool slightly before serving.

*See "Pastry Pie Crust" recipe.

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