Fresh Dutch Pear Pie
a recipe by
Ingredients:
1 9″ double pastry pie crust to be baked
5 to 6 of a mixed variety of pears (Red Bartlett or Anjou, Green Anjou, Bartlett or Seckel),
1/2 cup of splenda sugar
3 tablespoons of all purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons of butter
1 tablespoon vanilla extract
1 lemon- some ground rind and 1/4 cut for use
1/2 cup of raisins
Directions:
1. Combine: sugar, flour, salt, cinnamon, lemon rind and mix well.
2. Take pie crust out of refrigerator to become room temp.; preheat oven to 450 degrees.
3. Put raisins in water to soak.
4. Peel, core and slice pears– I like to use at least 3 kinds of pears.
5. Melt butter, add vanilla and mix well.
6. Drain raisins.
7. Lay the first of the two pastry pie crust in bottom of 9″ to 12″ pie tin.
8. Arrange pears in layers on pie crust bottom facing one direction (alternate sides of each slice and alternate direction in each layer). Between each layer: spread out some raisins, spoon over some sugar mix, splash with butter mix and spritz with a slight squeeze of the lemon quarter.
9. Cover with top pie crust, press top crust to bottom, slit top with 4 to 8 slits and create a decorate edge.
10. Bake for 10 minutes, cover pie crust edges with 1″ wide tin foil strips and reduce heat to 350 degrees for 35 to 40 minutes. Pie filling should be bubbly and oozing through the top.