country spiced honey pear pie
If you want your house to smell like fall, bake this pie! The spices and honey smell wonderful while baking. We could hardly wait to take that first bite! I loved the earthy spices and sweetness the honey added to the pie. The brown sugar crumble is crunchy and perfect with the sweet warm pears. If you'd like add some finely chopped nuts to the crumble. I hope you enjoy this pie as often as you can (:
prep time
15 Min
cook time
45 Min
method
Bake
yield
Makes one 9 inch pie
Ingredients
- BROWN SUGAR CRUMB TOPPING:
- 1 cup all purpose flour
- 1/2 cup cold butter, cubed
- 1/2 cup brown sugar
- PIE:
- 1 - refrigerated pie crust, or your favorite recipe
- 5 - anjou pears, ripe
- 1/2 cup raisins, or raisin, dried cranberry combination
- 1/4 cup honey, i used aunt sue's honey
- 1/4 teaspoon cinnamon, freshly grated
- 1/4 teaspoon nutmeg, freshly grated
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cardamon
- 1/8 teaspoon salt
- 1/3 cup cornstarch
- I USE A 9" DEEP DISH PIE PLATE - THIS SHOULD HELP AVOID ANY BOIL OVER
How To Make country spiced honey pear pie
-
Step 1Preheat oven to 350 degrees. In a small bowl combine flour and brown sugar. cut in butter until crumbly. Set in refrigerator until ready to use.
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Step 2Unroll pie crust onto pie plate and crimp edges.
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Step 3Into a medium mixing bowl add peeled, cored, and thick sliced pears. Add raisins and spices. Pour honey over fruit and sprinkle with spices and salt.
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Step 4Stir with a spatula to distribute honey and spices. Sprinkle with cornstarch and stir to combine.
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Step 5Pour fruit and honey mixture into pie crust.
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Step 6Top with flour and brown sugar mixture.
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Step 7Bake 45 to 50 minutes until pie is golden and bubbly. Let cool on a wire rack until ready to serve.
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Step 8Great served warm or room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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