Bartlett Pear Pie

High on a hill, a large, old pear tree dominated the corner of the orchard on my grandparents' farm.  On a sunny summer day, I could see the world from there.   My fondest memories are rooted on that farm.   When the end of summer saw the ripening of pears, I'd often compete with the yellow jackets for the nicest, ripest fruit.  During those years, my mother contributed a special pear pie recipe to the church cookbook.  I still have that cookbook and I still make that pear pie.  Have to share again.

Print copy of recipe can be accessed via this link Pear Pie Recipe

PEAR PIE --

Heat oven to 450 degrees (You will turn down to 350 after 10 minutes of baking.)

Combine:

Unbaked pie crust  (bottom layer only.  Store bought or homemade)  

1/4 cup butter, chilled

1 cup sugar

1/2 cup flour

1 tsp. cinnamon (original had 1/2 tsp.)

5-6 ripe Bartlett Pears, sliced

Blend the dry ingredients, add the butter cutting it up into smaller chunks over the dry mix.

Use a pastry blender or two forks to make a crumbly mixture.  The butter should be evenly distributed and about the size of a pea or smaller.

Put half the crumble mixture in the bottom of an unbaked pie crust.

Top crumble mixture with sliced pears.

Finally add remaining crumble mix on top. . (If the pears are really ripe and juicy, don't use all the sugar crumble mix.  I used about a 1/4 of what was left this last time and it was perfect.)

Place pie on cookie sheet that has been covered with aluminum foil.

Bake for 10 minutes at 450 degrees, then turn down to 350 and bake for another 40 minutes or until top is a nice crunchy golden brown.

Original parish cookbook and myrtle wood rolling pin made by great uncle, Arnold.