Spiced Pear Pie
|Shortcrust pastry||1 (Plain)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Orange||1 , juiced and zest finely grated|
|Orange||1 (Use Finely Grated Rind And Juice)|
|Lemon||1 , rind finely grated|
|Lemon juice||1 Tablespoon|
|Cooking pears||2 Pound|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Butter||3 Tablespoon, melted|
|Milk||1 Tablespoon (For Glazing)|
|Sugar||1 Tablespoon (For Glazing)|
An exciting blend of flavors distinguish the filling of this double crust pie.
The same recipe is excellent made with apples.
Light the oven and grease the base of an 8 inch round shallow pie dish.
Moisten the lip of the dish.
Divide the pastry in half.
Roll out one half thinly, line the pie dish and prick all over the base.
Mix together the sugars, flour and spices.
Rub a little of the mixture over the pastry lining.
Add the grated orange and lemon rind to the remainder.
Peel, core and slice the pears.
Arrange them in layers in the dish, sprinkling each layer with raisins, sugar mixture, fruit juices and melted butter.
Roll out the other piece of dough into a circle about 2 inches larger all round than the top of the pie.
Moisten the edge of the lining pastry, lift the other piece on the rolling pin and unroll it across the top of the pie.
Press the two edges firmly together and with a sharp knife trim off the surplus dough.
Knock the two edges together with the back of the knife and flute the edge.
Make a few slits in the top of the pie to allow the steam from the fruit to escape.
Brush lightly with milk and sprinkle with sugar to give a glazed finish.
Bake in a moderately hot oven for 20 minutes until the pastry is well risen and turning color; lower the heat and continue baking for 25 minutes or until the pie is cooked through.
Serve hot with plain whipped cream.