when the produce stands have a slow day...they reduce the produce and the rumors work their way around to the other employees.
So yesterday I scored a big box of pears for $5
BUT since I came home for a birthday celebration and not a pear preservation evening...
They really are not rotten...for some reason the skins got brown and they are not especially pretty...
So I made this
and
the recipe calls for a bundt pan, but I always have trouble with them so I used a regular cake pan....yummy
but I still have pears....gotta do something with them on Monday.
How about pear pie?
ReplyDelete1 recipe pastry for a 9 inch double crust pie
1/2 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice
Directions
1. Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
2. Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.
Good luck.
Diane
Make pear honey or pear butter and save a jar for me in June!!!
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