Available On amazon Kindle
But the thing was, my daughter and I both went to Kroger's on the same day and each of us came home with a bag of ripe pears.
But then it struck me: What else, besides eating them straight up, can one actually do with pears? Apples, peaches, pumpkin, can be made into pie, as can a surplus of cherries, blueberries, or strawberries. I once even tried making a grape pie, but I wouldn't recommend it.
You don't slice pears on top of your cereal. You can put them into a fruit salad, but that requires at least a few fellow fruits.
Now that I'd decided to make a pear pie, the next decision was how to construct it.
Now, when it comes to fruit pies I generally - not always, but generally - follow one of two models: There's the Apple Pie model, which involves a fruit filling between two pie crusts:
Pear Almond Streusel Pie
A couple pounds of pears, or enough to fill a pie plate
2 tablespoons of quick-cooking tapioca
1 cup of sugar
1/4 teaspoon of cinnamon
1 9-inch unbaked refrigerated roll-out pie crust
Peel and slice the pears.
1/2 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup slivered almonds
Mix the flour and brown sugar then cut the butter into the flour and sugar until the mixture is crumbly.
The pie came out of the oven looking quite nice.
Tom declared it delicious.
Still, it was a whole lot better than that grape pie.