Immi's Gift
3 Items Writing Prompt

Ron's Pear Pie Recipe

Ron Pie 2 He paints, he builds bookcases, he sculpts--and yes, folks, he even makes pies! Darn good ones, at that.

In fact, his Pear Pie that he made Saturday was the best pie I've ever had (I kid you not). It was so good, I asked him to write out the recipe so I could share it with you. Isn't he sweet?

PIE CRUST

4 Cups All-Purpose Flour
1 ¾ Cups Butter-flavored Crisco
1 Tablespoon Sugar
2 Teaspoons Salt
1 Tablespoon White Vinegar
1 Egg
½ Cup Cold Water

Mix the flour, Crisco, sugar and salt with a fork until the mixture is fine crumbs. In a separate bowl, beat the vinegar, egg and water. With a fork, combine wet and dry ingredients. Form a ball, and then chill in refrigerator for 30 minutes.

When it’s time to make the crust, separate the ball into quarters (fourths). Set aside 1 quarter for the top crust and another quarter for the bottom crust. Take another quarter and cut it in half, adding ½ to the top crust dough and the other ½ to the bottom crust dough (one quarter of the total dough will be extra). Lightly flour work surface and use a floured rolling pin to roll out the top and bottom crust. Do NOT knead the dough by hand. Use the extra quarter dough within several days or freeze.

Pie on Plate PREHEAT OVEN TO 375 DEGREES

PIE FILLING

8 Cups Bartlett pears (peeled and thinly sliced)
1 Cup sugar (plus optional extra sugar for top crust)
2 Tablespoons all-purpose flour
1 Teaspoon cinnamon
1 Teaspoon vanilla
3-4 dashes of nutmeg
1/8 Cup finely crushed corn flakes (cereal)

In a large mixing bowl, combine sliced pears, vanilla and sugar. In a separate bowl, combine flour, cinnamon and nutmeg. Add dry mixture to pears, mixing by hand. On top of the bottom piecrust, evenly sprinkle the finely crushed corn flakes. Gently pour pear filling into prepared pan. Place top crust over filling. With a knife, make a few slits in the top crust. If desired, sprinkle sugar evenly on top crust.

Place pie pan on a cookie sheet and bake at 375 F for 50 minutes.

Enjoy!

-- Janet

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