Mary's Asian Pear Pie

I wanted to experiment with an asian pear pie. None of my cookbooks broached the asian pear. Online I could only find one recipe from Sunset. But it was overdone with caramel toppings and so forth. What I was really worried about was the consistency of the pie; asian pears seem like they have a lot of water. The Sunset article recommended 6 T of flour, so that is what I went with.

Mary's Asian Pear Pie

• 6 asian pears (a mix of hosui, shinseki, olympic)
• 3/4 c sugar
• 6 T flour
• 1/2 cup of candied ginger
• half a lemon squeezed
• 2 T butter
  

Mix all the above and put it in a double crust pie. Dot 2 T of butter underneath the crust. Bake at 425 for 50 minutes.

Again, I forgot to put on the butter under the crust and had to delicately reopen it. I also used the Gourmet crust recipe again (see last post).

The taste was fantastic. The asian pear flavor shined through. The ginger and lemon accented it well. It probably could have used a bit more lemon. And, it tasted better the second day once the flavors had time to develop.