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Pear & Prune Pie

There is something timeless about pie.  Maybe it is the soft, flaky crust or the naturally sweet fruit...or perhaps it is the aromatic scent that fills the house while crisping in the oven! Fruit pie never goes out of style and it’s a dessert that is always in season.

With that said, enjoy this classic recipe from James Beard’s American Cookery.

With love,

Catherine & Tammy
xo

Pear & Prune Pie
(Adapted from James Beard's American Cookery)

Prep Time: 15 minutes

Inactive Prep Time: 30 minutes – overnight

Cook Time 30-40 minutes

For pie crust you will need:

1½ cups AP flour, sifted

¾ teaspoon salt

½ cup shortening

1/3 cup butter

3 tablespoons butter

For pear & prune filling you will need:

4 cups peeled and sliced pears 

½ cup chopped dried pitted prunes

½ teaspoon fresh grated ginger

½ cup unsalted butter

1¼ cups brown sugar

¾ cup AP flour

Dash of cinnamon

1 cup of whipping cream

1 tablespoon confectioner’s sugar

Preheat oven to 350 degrees.

FOR THE PIE CRUST process all ingredients for the shell in a food processor, until a soft, fine dough forms. Chill for at least 30 minutes before rolling out and fitting into a 9-inch pie plate.

FOR PEAR & PRUNE FILLING mix pears, prunes and grated ginger in a bowl. Set aside.

Melt butter in a saucepan. Remove from heat and stir in brown sugar, flour, and cinnamon. The mixture may be very smooth.

Pour the fruit into the unbaked pie shell. Take the butter and sugar mixture and scatter pieces over the fruit. Bake pie for 30-40 minutes or until the topping is crusty and the fruit is tender. Transfer to a cooling rack.

In a bowl, whip cream and sugar. Serve with pie and enjoy!!!

Crepes with Apples & Prunes!!!

For crepe batter you will need:

1 cup flour (sifted)

1 tsp sugar

3 eggs

1 cup milk

For apple & prune filling you will need:

3 cups apples (peeled & sliced)

½ cup prunes (sliced)

½ cup sugar

1 tablespoon flour

Juice and zest of ½ lemon

2 tablespoons of butter for frying crepes and apples

½ cup heavy whipping cream for topping

Dashes of nutmeg

Dashes of powdered sugar

For crepe batter, sift flour with sugar into a bowl. Make a well in the center of the flour and drop in the lightly beaten eggs. Slowly pour half the milk into the flour, gradually working the flour into the milk with a spoon. When all the ingredients are well incorporated, whisk vigorously until it becomes smooth and completely free of lumps. Allow the mixture to stand for a few minutes. Then add remaining amount of milk, stirring vigorously.

Combine ingredients for filling. Heat frying pan with one tablespoon of butter, over medium heat. Cook the filling until the apples are gently softened.

Once crepes are cooked, gently slide from the pan and into a plate. Add about two tablespoons of filling at the end of each crepe and gently roll. Finish with a dollop of whipped cream, a dash of nutmeg and a dash of powdered sugar!!


This is a delightful way to serve up breakfast, lunch or dinner.

With Love,

Catherine

xo