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Pear Pepper Pie

the.instructor's picture
  Sugar 3⁄4 Cup (12 tbs)
  Quick cooking tapioca 1⁄4 Cup (4 tbs)
  White pepper 1⁄4 Teaspoon
  Firm ripe pears 7 Large (Such As Bosc / Anjou / Cornice)
  Butter pastry 1
  Egg 1 Large, lightly beaten
  Whipping cream 1⁄4 Cup (4 tbs)

In a large bowl, mix sugar, tapioca, and pepper.
Peel, core, and thinly slice pears to make 8 cups.
Mix pears with sugar mixture; set aside.
On a floured board, roll out half the pastry into a 1/8-inch-thick round.
Fit into a 9-inch pie pan; trim excess from edges.
Pour in pear mixture.
Roll remaining pastry into a 1/8-inch-thick round; place over pears.
Fold top pastry under bottom pastry.
Flute edge.
Slash top in a few places to allow steam to escape; brush with egg.
Bake in a 400° oven until bubbly, about 1 hour.
Cut a 3-inch hole in center of top crust; lift out pastry and slowly pour in cream, lifting pears slightly with a knife so cream seeps in.
Replace pastry and let pie cool in pan on a rack.
Serve warm or at room temperature.

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