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The New Kitchen Cookbook

Pear Pie

I make pear pie with somewhat underripe pears from our backyard pear tree. This recipe is from Tennis Maynard via my friend Tom Franczak. I added the clove, and I’m usually too lazy for the egg white.

Ingredients

Directions

“Mix thoroughly, then pour into pie crust and proceed as normally. You do brush your crust with a partially beaten egg white, don’t you? Browns nicely. Also of course the usual 3-4 slits for steam. Bake at 425° [for] 10-15 minutes, then turn down to 350° and bake another 30-35 minutes until done. Of course cool before cutting. I always put in enough fruit to make a ‘dome’ under the crust. Cooks down a little, makes a better pie.”

Variants

You can make pear pie just like apple pie (q.v.), but then it tastes just like apple pie.