Thursday, February 6, 2020



Pear Fold-Over Pie (Lizzie Borden loved Pears!)

Ingredience
1 rolled pie shell or make your own pastry crust

Filling
2/3 c. sugar
1/2 c. sour cream
1/2 c. golden or dark raisins
1/4 c. flour
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp ground cloves (optional)
4 c. 1/2 inch slices peeled pears (about 3 medium sized)

Topping
1/2 c. coarsely chopped walnuts
1-2 Tbsp. milk, if desired
1 Tbsp. sugar
Prep!
1. Heat over to 425 F. In a large bowl, stir all filling ingredients, except pears until mixed. Fold in pears, set aside.

2. Lightly spray pie pan with non-stick spray. Unroll pie shell into pie pan.

3. Pour filling into center of pastry. Fold edge of pasty over the filling, overlapping to make about 12 pleats and leaving a 6-inch circle with filling showing in the center. 

4. Brush milk over the pasty, sprinkle with 1-2 Tbsp. of sugar.

5. Bake for 30-35 minutes, covering crust with foil for the last 10-15 minutes to prevent burning (if necessary) until crust is golden brown and filling is bubbly. Cool about 30 minutes. Cut and serve warm.

      Drink Pairing! Asti from Elmo Pio Wines. This Asti is sparkling white hailing from the Piedmont region of Italy and is comprised of 100% moscato grapes. Don’t let the word ‘moscato’ fool you. The Italians know what they are doing with this grape! When tasted on its own tastes of peaches and red berries, with a honeyed sweetness. When paired with this tart though, the sweetness melds with the fruit and spice giving you a nice zippy mouthfeel.



Listen, eat, and drink!
Jill and Tara

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