Fresh Strawberry Pear Pie Recipe
Ingredients
| PASTRY | ||
| All-purpose flour - 1 1/2 cups | ||
| Sugar | 3 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| White vinegar | 2 Tablespoon | |
| Strawberries | 2 Pint (FILLING) | |
| Pears | 3 (FILLING) | |
| Sugar | 2/3 Cup (16 tbs) (FILLING) | |
| Salt | 1/8 Teaspoon (FILLING) | |
| Ground cinnamon | 1/4 Teaspoon (FILLING) | |
| All-purpose flour - 1/2 cup | ||
| Strawberry preserves | 1/2 Cup (16 tbs), melted (FILLING) | |
Directions
GETTING READY
1) Preheat oven moderate to 375 F.
MAKING
2) In a medium bowl sieve 1 1/2 cups flour with 3 tablespoons sugar and 1/8 teaspoon salt.
3) With a pastry blender or 2 knives (used scissors-fashion) cut in butter into it and mix until mixture resembles coarse cornmeal.
4) Add vinegar and mix until mixture is moistened.
5) Knead into a bowl with hands.
6) Refrigerate for 1 hour.
7) To prepare the filling, hull and slice berries. Reserve 1/2 pint.
8) Peel, core and thinly slice 2 pears.
9) In a small bowl mix sugar, salt, cinnamon and flour thoroughly.
10) In a large bowl, add strawberries and pears. Toss gently.
11) Press pastry evenly on the bottom and side of a 9-inch pie plate, 1/2 inch above side to form edge
Crease decoratively.
12) Spoon filling into pastry-lined pie plate, mounding in center.
13) Bake for 55 to 60 minutes.
FINALIZING
14) Skin and slice remaining pear.
15) Keep the baked pie into rack to cool for 1/2 hour.
16) Garnish with remaining strawberries and sliced pear.
17) Baste with melted preserves.
18) Refrigerate for 2 hours.
SERVING
19) Serve cold.
1) Preheat oven moderate to 375 F.
MAKING
2) In a medium bowl sieve 1 1/2 cups flour with 3 tablespoons sugar and 1/8 teaspoon salt.
3) With a pastry blender or 2 knives (used scissors-fashion) cut in butter into it and mix until mixture resembles coarse cornmeal.
4) Add vinegar and mix until mixture is moistened.
5) Knead into a bowl with hands.
6) Refrigerate for 1 hour.
7) To prepare the filling, hull and slice berries. Reserve 1/2 pint.
8) Peel, core and thinly slice 2 pears.
9) In a small bowl mix sugar, salt, cinnamon and flour thoroughly.
10) In a large bowl, add strawberries and pears. Toss gently.
11) Press pastry evenly on the bottom and side of a 9-inch pie plate, 1/2 inch above side to form edge
Crease decoratively.
12) Spoon filling into pastry-lined pie plate, mounding in center.
13) Bake for 55 to 60 minutes.
FINALIZING
14) Skin and slice remaining pear.
15) Keep the baked pie into rack to cool for 1/2 hour.
16) Garnish with remaining strawberries and sliced pear.
17) Baste with melted preserves.
18) Refrigerate for 2 hours.
SERVING
19) Serve cold.
Chef
