Wednesday, July 6, 2011
Pear Ginger Maple Pie
I got back from the beach yesterday and thoroughly enjoyed my weekend free from technology. Just me, the sun, and lots of sunblock! The downside to this trip is that when I returned, the roofers were still hammering away and the gutters still have to go up. So much for wishful thinking that it would all be done by the time I got home.
And, to be even more of a Debbie Downer, I was trying to bring my plants back to life, by giving then a thorough soaking and I stepped on a nail! Yes, one of the nails that has been flung into my yard by said roofers. Needless to say to be on the safe side, I cleaned up my foot and hauled it to Target to get a Tetanus shot (really, what can Target NOT do?) Now that I have averted potential lock jaw, I feel better, but I am not sure what hurts worse, the shot site or nail wound!
I also returned to find I had missed the Pie Party! So despite my late submission, I am still posting about pie (cause pie makes everything better) and sharing a recipe that I got from my neighbor, who is also quite skilled in the kitchen. I love when she pops over to share something that she has whipped up! This time she shared a slice of Pear Ginger Maple Pie. I quickly requested the recipe which she shared, notes and all! The original recipe is from food blogger Garrett McCord of Vanilla Garlic.
Pear Ginger Maple Pie Recipe
from Simply Recipes via Garrett McCord
•1 recipe dough for pate brisee pie crust (or use frozen crust)(I went with frozen)
•6 cups of peeled and roughly chopped pears (use Bosc or Bartlett)(Red Danjou work too)
•1 ½ tablespoons of cornstarch
•1/2 teaspoon of salt
•1/4 cup of packed brown sugar
•1/4 cup of pure maple syrup
•1 tablespoon of lemon juice
•1 teaspoon of lemon zest
•2 tablespoons of chopped candied ginger (or 1/2 teaspoon of ground ginger)
Oatmeal Crumb Topping Ingredients
•2/3 cup of flour
•1/2 cups of old-fashioned oats
•1/2 cup of packed brown sugar
•1/4 teaspoon of salt
•1/3 cup of cold, unsalted butter, cut into 1/4-inch pieces
1 Roll out pie dough and place in a 9 1/2-inch deep-dish pie dish and place in the freezer to set. (A 9 inch works fine too)
2 Preheat the oven to 400 F. Place the chopped pears in a large bowl with the cornstarch, candied ginger, brown sugar, maple syrup, lemon juice, and lemon zest. Toss well.
3 Place the pear mixture into the chilled, crust lined pie dish and smooth the top of the fruit. Place the pie into the center oven rack and bake for 45 minutes. (Put a baking sheet on the rack under the pie to catch any drippings.) After 30 minutes, line the edges of the pie with foil or a pie protector to prevent them from burning.
4 While baking take all the Oatmeal Crumb Topping ingredients and place them in a bowl. Use your hands and mix the ingredients until large crumbs form. Refrigerate until use.
5 After 45 minutes reduce heat to 375F. Remove the pie and carefully place the crumb topping over the pie, covering all the fruit. Bake for another 15 minutes. Cool on a wire rack for at least one hour. Serve.
I am not nearly finished on the topic of pie as it is a part of my family food history!