Today’s pie comes from Everyday Art. Emily & Jaime are the authors of Everyday Art, two sister- in- laws who love to create a little art everyday, and they admit that they have a serious love for pies.
You can find lots of other great stuff over there too, so go check it out. Now a little from Emily and Jaime.
Hi! We're Emily and Jaime over at Everyday Art and we are excited to show you a super yummy pie today over here at I’m a Mom not a Professional. We think that everyone can create a little art everyday, perhaps its the meal you created, perhaps its the project you completed, or most importantly, perhaps is the smiles on your kids faces when you do something fun.
Pear Plum Pie
Ingredients
Enough pie pastry for a top and bottom crust
1 c. sugar
1/4 c. cornstarch
1 tsp. lemon zest
1/2 tsp. ground cinnamon
pinch of salt
5 c. cored and coarsely chopped pears
2 c. chopped plums
3 Tbsp. lemon juice
1/4 tsp. vanilla
1 egg, beaten
1 Tbsp. milk, cream, soymilk, etc..
Directions
1. Preheat oven to 375. Roll out pastry and transfer to a 9-inch pie pan. 2. Core and chop 5 cups of pears and 2 cups of plums.
3. In a small bowl combine sugar, cornstarch, lemon zest, cinnamon, and a pinch of salt. In a large bowl combine pears and plums. Add lemon juice and vanilla then add the sugar mixture; toss to coat. Transfer to prepared pie pan.
4. Roll out the remaining dough and place over the filling. Crimp the edge as desired. Cut a few slits in the top to allow steam to escape.
5. Combine egg and milk; brush on pastry. Place pie on a lined baking sheet.
6. Bake 1 hour and 20 minutes. To prevent overbrowning, cover the edge of the crust with foil as necessary. Cool on a wire rack.
I LOVE that you don’t have to peel the pears or plums in this recipe!! Aren’t these red pears gorgeous? I have never used them before, but I will again.
Core and chop 5 cups of pears and 2 cups of plums.
In a small bowl combine sugar, cornstarch, lemon zest, cinnamon, and a pinch of salt
In a large bowl combine pears and plums. Add lemon juice and vanilla then add the sugar mixture; toss to coat. Transfer to prepared pie pan.
Roll out the remaining dough and place over the filling. Crimp the edge as desired. Cut a few slits in the top to allow steam to escape
Combine egg and milk; brush on pastry.
Bake 1 hour and 20 minutes. To prevent overbrowning, cover the edge of the crust with foil as necessary. It will depend on where you live. I don’t ever have to cover the edges of my pies. Cool on a wire rack.
Isn’t she gorgeous?! I love double crust pies they always look so pretty.
ENJOY!!
Don’t forget to come back tomorrow for another great pie recipe!
Allrecipes pie for today
Jaime’s Sweet Potato Pecan Pie 2010
They really are just sending our the same recipes as last year. Super lame in my book. So glad I decided to do something different.
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