Stockpile Recipe – Pear Cobbler and Pear Pie

Remember that ride for cheap produce hubby and I took with the pooch a few weeks ago? Well we got a load of pears. Now pears normally keep very well for at least a month or two… except when you cover them. Then they ripen quite quickly. I saw hubby had closed the lid on the cardboard container and I opened it and reminded him the pears would ripen too quickly if enclosed in cardboard like that.

Hubby went away for the week, and the pears sat in the open box just doing their pear-thing.

Hubby came home a week ago Saturday and for some reason known only to him, covered the pears with a piece of brown newsprint (sans print). I did not notice immediately.

Three days later, I noticed the pears had been covered again and when I looked in on them, WOW were they RIPE.

So, we had to use ‘em or lose ‘em.

Or can ‘em, but the thought made me laugh so hysterically, I quickly nixed that idea.

So hubby decided he wanted a pear pie. He found me a recipe online (posted below) that I was not going to make, but because I am such a sweetie I caved and baked it. If using a convection oven bake decrease baking time by a full 10 minutes and forget the last 15 minute cycle. Also, they call it a crumb pie but ha! The butter and flour in the crumbs combine to form more of a crust than a crumb topping.

I found this pear cobbler recipe online that was sooooo easy. We had so many pears I decided to make two batches fully intending to bring one to my grandfather.

Grandpa got skunked because it was soooo good we ate both containers in three days.

Anyhoooo the write-up for the cobbler said the amount of butter made it “too rich”. Huh. No such thing in my opinion. I also read “too much sugar”. Huh. No such thing in my opinion. It was nice to know that the recipe would cook as well substituting splenda for sugar and splenda brown sugar for the brown sugar required.

As always when I post these stockpile recipes, I had all the ingredients on hand. If you have the pears, chances are excellent you have the rest of the ingredients on hand too.

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Pear Cobbler

325º Oven
2 qt casserole

• 2 to 2 1/2 cups sliced fresh pears
• 2 cups sugar, divided
• 4 ounces butter
• 3/4 cup flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 egg

Preparation:

• Mix pears with 1 cup sugar and let stand.
• Put butter in 2-quart casserole and place in 325° oven until melted.
• Combine all dry ingredients, including the remaining 1 cup of sugar. Mix well.
• Whisk together the milk and egg; slowly combine with dry ingredients to make a batter.
• Pour over melted butter. Do not stir.
• Spoon pears over the batter. Do not stir.
• Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.

Serve hot or cold with ice cream or whipped cream.

From about.com

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Pear Crumb Pie

400º Oven
1 unbaked deep dish pie crust dish

• 1/2 cup packed brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 dash ground nutmeg
• 6 cups thinly sliced peeled pears
• 1 tablespoon lemon juice
• 1 unbaked 9 inch pie shell

Topping

• 2/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 cup cold butter or margarine

• Mix together brown sugar, cornstarch, cinnamon, ginger, salt, nutmeg, pear slices and lemon juice; mix well.
• Pour into pastry shell.
• Bake at 400 degrees for 25 minutes.
• Topping: mix together flour and brown sugar.
• With a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle over pie filling.
• Bake 40 minutes longer.
• Cover edges of pie crust with foil during last 15 minutes to prevent getting too brown.

From recipezarr

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Stockpile Recipe – Zucchini Cobbler

Stockpile Recipe – Apple Brown Betty

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Stockpile Recipe – Deviled Eggs

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Stockpile Recipe(s) – Cool Whip

Stockpile Recipe – Easy Chicken

Stockpile Recipe – Quiche

Stockpile Recipe – Spaghetti Sauce

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