more pie please

Keep your fork, there's pie!
I have always loved pear pie, but it is surprising how few recipes there are out there. For the gluten-free version, start with the GF pie crust recipe from my pumpkin pie post.

Pear Pie

6 cups pears, peeled & sliced
1 Tbsp lemon juice
1/2 cup demerara sugar
3 Tbsp cornstarch
3/4 tsp cinnamon

1/4 cup tapioca starch
1/4 cup corn flour
1/2 cup demerara sugar
1/2 cup shredded sharp Cheddar (or soy cheddar)
1/4 cup cold butter

Preheat oven to 400F.
Put a big piece of plastic wrap on the table, just over twice as long as the pie plate is wide. Place some GF pastry dough on one end of the plastic wrap & fold the plastic over to sandwich the dough. Roll out the dough to just a little bigger than the pie plate and peel off the top layer of plastic wrap. Flip the pie crust into the pie plate, peel off the rest of the plastic and finish the edge of the pie.
Peel & slice the pears into a bowl of cold water & lemon juice (so they don't turn brown). Drain & add 1/2 cup sugar, cornstarch and cinnamon. Mix it up and pour into the crust.
With a pastry knife, blend the crumble ingredients in a bowl. Top the pears with the crumble.
Bake the pie at 400F in the centre of the oven for about 45 minutes, until the topping is nice a brown.

Adapted from

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