Pear & Prune Pie


For pie crust you will need:
1½ cups AP flour, sifted
¾ teaspoon salt
½ cup shortening
1/3 cup butter
3 tablespoons butter
For pear & prune filling you will need:
4 cups peeled and sliced pears
½ cup chopped dried pitted prunes
½ teaspoon fresh grated ginger
½ cup unsalted butter
1¼ cups brown sugar
¾ cup AP flour
Dash of cinnamon
1 cup of whipping cream
1 tablespoon confectioner’s sugar


Preheat oven to 350 degrees.
FOR THE PIE CRUST process all ingredients for the shell in a food processor, until a soft, fine dough forms. Chill for at least 30 minutes before rolling out and fitting into a 9-inch pie plate.
FOR PEAR & PRUNE FILLING mix pears, prunes and grated ginger in a bowl. Set aside.
Melt butter in a saucepan. Remove from heat and stir in brown sugar, flour, and cinnamon. The mixture may be very smooth.
Pour the fruit into the unbaked pie shell. Take the butter and sugar mixture and scatter pieces over the fruit. Bake pie for 30-40 minutes or until the topping is crusty and the fruit is tender. Transfer to a cooling rack.
In a bowl, whip cream and sugar. Serve with pie and enjoy!!!


There is something timeless about pie. Maybe it is the soft, flaky crust or the naturally sweet fruit...or perhaps it is the aromatic scent that fills the house while crisping in the oven! Fruit pie never goes out of style and it’s a dessert that is always in season.
With that said, enjoy this classic recipe from James Beard’s American Cookery.

With love,


Monday, February 20, 2012 - 10:18am

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