Guest Post II — PEAR CRUMBLE

809e83dde5480a7ff886078fe23f070f_400x400Clark Neily is a renaissance man.  He is my colleague at the Institute for Justice where he runs the Center for Judicial Engagement, he is a busy father of two, he is a black-belt martial artist, and—last but not least—he is a champion pie baker!  Today, he will be sharing his famous Pear Crumble Pie.

 

Take it away, Clark!:

If you’re like most people, chances are you never thought of making a pear pie. But you really should. Pears have a wonderful, delicate flavor that, when enhanced with small amounts of lemon zest and restrained use of seasonings, creates a delicate, fruity perfume in the mouth that is wholly unlike the familiar cinnamon punch of a traditional apple pie. Add the sweetness and slightly crunch texture of the crumble topping and you have what many people agree is the best pie they have ever eaten. Here’s how to make it.

Pear Crumble Pie

Filling:

5 cups peeled fresh pears, cut into bite-sized chunks (I prefer d’anjou pears; firm, not ripe)
1/2 cup sugar
1 tsp lemon zest
2 tbsp flour
3 tbsp lemon juice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp mace

Single perfect pie crust

Crumble top:

1/4 cup butter
1/2 cup flour
1/2 cup sugar
2-3 tbsp brown sugar

Directions:

Preheat Oven to 375 degrees.

In large bowl, sprinkle pear chunks with lemon juice. In small bowl combine 1/2 cup sugar, 2 tsp flour, and lemon zest. Add sugar-flour-lemon-zest mixture to pear chunks and toss to coat. Fill pastry-lined pie plate with pear-mixture.  IMG_3281

In medium bowl combine 1/2 cup flour, 1/2 cup sugar, 2-3tbsp brown sugar (to taste), and cut in butter til mixture makes coarse crumbs. Sprinkle over pears.

IMG_3282

Bake In 375 degree oven for approx 50 mins, until fruit is bubbling and crumble is just beginning to brown.

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