Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott

Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott

Author:Kate McDermott
Language: eng
Format: mobi
Publisher: Countryman Press
Published: 2016-10-04T06:00:00+00:00


Pear Pie

Pear pies and apple pies share many similarities. Just as I do for apple pies, I leave my pears unpeeled and mound them high in the pie shell. Sweetener and thickener amounts are similar, and the artisan apple cider vinegar works very well in pear pies, just as it does with apple. Pears ripen from the inside out, so if you aren’t going to use them right away, store them in the fridge until a day or so before you are ready to use them. When ripe, you should feel a slight give around the stem. For this recipe, if you can get your hands on some Warren pears, you’ll love the vanilla undercurrent. Bosc, Comice, D’Anjou—really any combination of pears will make this delicious fall pie.

MAKES ONE 9-INCH DEEP-DISH PIE

INGREDIENTS

7–8 pears (skin on), quartered and cored



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