Pear Pie

To tell you that I've had this recipe bookmarked for a while is an understatement. I saw this recipe almost 3 years ago, and I just got around to making it.

I don't really have any excuse other than we usually don't have pears on hand. Since pears are one of the fruits we don't buy often I totally forgot about this recipe until now. Whole Foods had some organic pears on sale, so I remembered this recipe when I snatched some up.

Lately, I've had a bit of bad luck with pie crusts. Since I need to make a dairy free crust for Gary, I haven't found the right crust, until now! This crust rolled out wonderfully, and it didn't crack while I was rolling it out. I think I've found the one! Gary also thought the crust worked out well and that it had a buttery aspect to even though I didn't use butter.

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Pear Pie
crust adapted from Being Vegan and Getting Away with It
pie filling adapted from Honey and Jam

ingredients:
pie crust:
1 cup all purpose flour (plus more as needed and for dusting)
1/2 tsp kosher salt
1/3 cup non hydrogenated shortening
4 TBSP ice water

filling:
2-3 ripe pears, peeled, cored, and sliced into 1/4 inch thickness (I used 2 pears and it was sufficient)
3/4 cup white sugar
1/4 cup butter (I used earth balance)
1/4 cup all-purpose flour
1 1/2 teaspoon vanilla extract
2 eggs, beaten

directions:
Preheat the oven to 350° F (175°s C).

prepare pie crust:
In a large mixing bowl whisk together flour and salt. Cut in shortening using a fork or pastry cutter until the mixture looks like course crumbs. Slowly pour in water while mixing with fork in a circle. Once all the water is in, knead and form the dough into a ball. If the dough is sticky, sprinkle Cover with plastic wrap and let sit in fridge for 10 minutes. (I skipped this and it was still fine.

Roll out dough for a 9" pie pan and place in pan. Cut off excess dough from the edges and flute or press edges with a fork.

prepare filling:
Peel and cut pears in half. Remove cores and slice into 1/4 inch thickness (approx). Place the pear slices down in the pie crust with the small ends toward the center to create a circular design in one layer. Chop excess pears and place in the center.

In a mixer, cream the butter and sugar together until smooth. Beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour mixture over the top of the pears to completely cover.

Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.

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