I really do not know who coined the proverb, “as easy as a pie” because pies are not easy. I get “cake walk” and “smooth as butter”, but I just don’t get “easy as a pie”. Every time I set out to make a pie, I consider the frivolity of this particular idiom. But it comes out fantastic nonetheless and the taste pretty much tackles the aftermath. So, I make pies. A lot. All the time.
When Slurrpy asked me to join the 11 other bloggers from across the world to be a part of a month-long cookalong, I was delighted. Specially, when I had pear and cinnamon to begin the week! Like apples, pear and cinnamon go a long way too. My mother used to create something that might sound like de-constructed pear tarts [in my language (Bengali), it is called elo-jhelo]. It is basically pastry dipped in sugar syrup and served with a pear mash. To the mash, she added raisins, pistachio and cinnamon. This was my inspiration for the pear pie. If you have never tried one, do it. It smells a lot more warm, and there is a certain gooeyness involved in this recipe that you just won’t get in one of those apple pies. Maybe because there is a lot more love involved!
Time taken: 1.30 h
- Pears (seeded and cut into cubes): 2
- Pastry sheet for a nine-inch, double-crust pie: 1
- White sugar: 1/2 cup
- All-purpose flour: 3 tbsp
- Salt: 1/4 tsp
- Ground cinnamon: 1 tsp
- Lemon zest: 1 tsp
- Butter: 1 tbsp
- Cook the pear with 1/2 cup white sugar, ground cinnamon, butter, salt and lemon zest till gooey. Add all-purpose flour and cook for another 2-3 min.
- Grease a 9″ pie pan. Roll out your pie dough and cover the base. Pour the pear mixture in.
- You can either cover it with another sheet of dough and make designs: I did a lattice top. Cut slits for the escape of steam. Moisten the rim of bottom crust. Place top crust over the filling. Fold edge under the bottom crust, pressing to seal. Flute edge.
- Bake at 450F (230C) for 10 min. Reduce temperature to 350F (175C), and bake for an additional 35-40 min. Cool, enjoy!