Moraga Pear Pie
Prep time: 20 min
Cook time: About 1 hour and 15 min
Total time: About 1 hour and 35 min
Yield: Serves 6
This blue ribbon recipe comes from 82 year-old Jean Podell who won Moraga, California's pear recipe contest. The town, which was built in the last hundred years on Bartlett orchards, still has many producing trees along its bike trail and open spaces. In 1999, Moraga organized a community harvest and its first annual Moraga Pear Festival to celebrate its history.
Ingredients
- 1 unbaked prepared pie shell for open-face pie, or use 2 shells for a two-crust pie
- 5 to 6 large Bartlett pears to fill pie shell, peeled, cored, and sliced
- 1 cup sugar
- 1/4 cup butter, melted and cooled
- 4 tablespoons flour
- 2 eggs
- 1 teaspoon vanilla
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Instructions
- 1. Preheat the oven to 375 degrees.
- 2. Fill the pie shell with the pear slices. For an open-face pie, arrange the slices in circular spirals. In a small bowl, beat together the sugar, butter, flour and eggs. Pour over the pears.
- 3. Place the pie on a cookie sheet and bake for 15 minutes. Reduce the oven temperature to 350 and bake 1 hour. Cover loosely with foil to prevent over browning during the last half hour of cooking time.
- 4. Serve warm.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
