I make pear pie with somewhat underripe pears from our backyard pear tree. This recipe is from Tennis Maynard via my friend Tom Franczak. I added the clove, and I'm usually too lazy for the egg white.
- 1 9" double-crust pie shell (uncooked)
- about 6 cups peeled, cored and sliced pears
- 1/2 c. sugar
- 1/4 tsp nutmeg
- 1.5 tsp ground ginger
- 1 tsp vanilla (I use vanilla bean paste)
- dash ground clove
- 4 TBS flour
- 1 egg white for crust (optional)
Mix thoroughly, then pour into pie crust and proceed as normally. You do brush your crust with a partially beaten egg white, don't you? Browns nicely. Also of course the usual 3-4 slits for steam. Bake at 425 degrees 10-15 minutes, then turn down to 350 degrees and bake another 30-35 minutes until done. Of course cool before cutting. I always put in enough fruit to make a 'dome' under the crust. Cooks down a little, makes a better pie.
You can make pear pie just like apple pie (q.v.), but then it tastes just like apple pie.