Phew! It’s Friday and I couldn’t be happier.
It’s been an emotionally exhausting week.
We dropped our son Zach off at the airpot on Tuesday morning and said good-bye to him for 2 years. He’s headed to Cusco Peru to serve an LDS mission. It was definitely a bitter/sweet day. There were lots of hugs given and tears shed and then we said good-bye and watched him walk away. My eyes are tearing up as I’m typing this so I think I’ll talk about something else now.
Let’s talk about his pie and how I came home and drowned my sorrows by baking.
This pie was just one of the things I made.
It’s the perfect time of year to make it because pears are in abundance and they are sweet and delicious. You can use canned or bottled pears for this, but I love it best with fresh pears. This recipe is my husband’s Grandma Dorthea’s recipe. I never got to meet her, but I hear she was awesome. If everything she baked was as good as this pie, then I know I would have gotten along really, really well with her :).
If you want to talk about easy peasy . . . it’s this pie. You throw everything into a blender push a button and let the blender do the work. I know it seems kind of weird, but trust me, it works. Pour the filling into a store bought frozen pie crust, top it with the streusel topping and then pop in the oven and in 35 minutes you’ll have an amazing, scrumptious pear pie.
To make life even better, your house will smell amazing while the pie is baking. Top it with some vanilla ice cream and caramel sauce and it’s out of this world.
- 1 unbaked pie shell (store bought or homemade)
- 3 cups pears , peeled and sliced
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 tsp. nutmeg (fresh is best)
- dash of salt
- 1 tsp. lemon peel
- 2 Tbsp. lemon juice
- 1/4 cup sugar
- 3 Tbsp. flour
- 3/4 tsp. cinnamon
- 2 Tbsp. softened butter
Preheat oven to 425 degrees.
In a blender, combine pears, sugar, flour, nutmeg, salt, lemon peel and lemon juice. Blend until smooth.
Pour into unbaked pie shell. Set aside
To make topping: combine all ingredients in small bowl and mix with a fork until combined. Dot over top of pie filling.
Bake for 35 minutes.
Serve warm with vanilla ice cream and caramel sauce, if desired.