Monday, December 10, 2012
1 1/2 cups dried sour cherries
About 6 or 7 ripe but firm pears
Juice of two lemons (1/4 cup)
1 cup sugar
1/2 cup all purpose flour
Package of two 12 to 13 inch prepared pie crusts
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp unsalted butter cut into small pieces
1 large egg whisked with milk for an egg wash
In a small bowl, soak cherries in hot water just to cover until soft, about 20 minutes.
Peel, core, and thinly slice pears. Stir the slices in a bowl with the lemon juice. Now drain the cherries and add to the pears. Add sugar, flour, cinnamon and nutmeg. Stir to combine.
Preheat your oven to 400 degrees.
Fit one of the two prepared pie crusts into a 9 inch pie pan and fill with the pear and cherry mixture. Dot the mixture with butter. Now place the second pie crust over the pear mixture and slice six or nine vents in it. Crimp the edges to seal the two pie crusts together. Brush dough with egg wash.
Put the pie on a baking sheet and bake for 20 minutes. Reduce oven heat to 350 and continue baking for another 45 minutes or until crust is golden brown and juice is bubbling through vents.
Cool pie on a wire rack. Serve a la mode (this is great with cinnamon ice cream) or with whipped cream. Bon appetite ~
Header: Painting by Joseph Caraud c 1875 via Old Paint