28 Nov

Okay, So don’t be so surprised ! Yes I can Bake , not as well as my bride , but I ‘m learning.



SO , this is a pie I usually only make At Christmas and everyone likes it.

And YES , it does have pepper in it , no joke.  Think of it as using a spice ( and you might as well cause it is  ) .   If it had Nutmeg in this recipe you wouldn’t think twice about it.  So if you can’t get around using pepper in something sweet , then pretend it is  Nutmeg and still use the pepper.

Somehow ,  when it PAIRS  with the ginger and the lemon and the PEARS  ….. it just tastes GOOOOD !

PAIRS and PEARS – get it !


Anyway , you can’t taste the pepper but it makes this pie really great !



HISTORY LESSON #443 ( for some of you younger cooks )  : Betty Crocker has been a cultural icon and trusted source for recipes and kitchen     

         Now – how  for over 90 years.  If your Mom or Gramma needed to check some thing in a recipe, ,  Betty is where they would look.

If you don’t have one of these ,  get yourself one for Christmas .   It still makes life in the kitchen whole lot easier.     This info is timeless.



While you may be tempted to buy pre-made pastry, making it from scratch is easier than you might think.

this is a  simple, flaky base for any pie.


  • 1 cup plus 1 tablespoon all purpose flour
  • ½ teaspoon salt
  • 1/3 cup cold shortening ( put in the fridge for 30 min )
  • 3 to 5 tablespoons ice-cold water
  • A medium mixing bowl
  • A rolling pin
  • 9-inch glass pie plate
  • A pastry blender or fork


Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.

My        worth :      one of these come in REAL HANDY     

Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all flour is moistened.


2. Gather pastry into a ball and flatten on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. How-to-Make-One-Crust-Pie_02
3. Using floured rolling pin, roll pastry on lightly floured surface into a round 2 inches larger than upside-down 9-inch glass pie plate. How-to-Make-One-Crust-Pie_03
4. Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. How-to-Make-One-Crust-Pie_04
5. Trim over-hanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges.
Chill for 30 min,
Bake as directed in pie recipe.



Topping :

1/4 cup plus 3 tbsp. sugar

1/4 cup all purpose flour

3 Tbsp chilled unsalted butter


Mix sugar and flour in a small bowl.

Add butter and cut in until butter is the size of small peas .

Cover and refrigerate


Filling :

3 Tbsp fresh squeezed lemon juice

2 1/2 lb firm ANJOU pears

1/2 cup golden raisins

1/2 cup sugar 1/4 cup all purpose flour

1 tbsp. lemon zest ( grated lemon peel )

1 Tsp. ground ginger

1 Tsp. fresh ground pepper





Position rack in upper third of oven

Place heavy large baking sheet on rack and preheat oven to 450′

Fill a large bowl with water.

Add lemon juice

Peel  , halve , and core pears.  Add to water

Drain ;  pat pears dry.  Cut into 1/4 ” thick slices.

Return pears to dry bowl , mix in raisins , sugar , flour , lemon zest , ginger and pepper.


Spoon filling into prepared pie crust

Sprinkle topping over.

Prevent crusts from over-browning by shielding them with aluminum foil strips. Remove foil strips 15 minutes before baking is complete so that edges can brown.

Set pie on baking sheet in oven and bake for 10 minutes.

Reduce oven temperature to 350′

Bake until filling bubbles and crust is golden brown – about 1 hour

Transfer to rack and cool completely


Eat and Enjoy !



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