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Pear Pie

5/20/2021

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​PEAR PIE

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     I didn't know if there even was such a thing as pear pie. In fact I still don't know if there is.
​    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. 
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      I figured chances were that if we tried hard we could nosh our way through all those pears before they crossed over to the dark side. Or, thought I, I could do something with them.
       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. 
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      You can also puree pears into baby food, but that requires a baby.
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      And so  I circled back around to the idea of a pear pie, the grape pie experiment notwithstanding, 
      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:
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...and the Cherry Almond Streusel Pie model, which involves encasing the fruit in a crust on the bottom topped by a butter crumb and almond topping.
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     I went back and forth between the two options, until I happened to look into the freezer and came across a single pie crust left over from a one-crust Cherry Almond Streusel pie I'd recently made.
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     I also found a bag of almonds in the back of the fridge. 
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      This meant that I had everything on hand to make the Cherry Almond Streusel model.  So a Pear Almond Streusel Pie it would be.  
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      Here's the recipe, as I figured it:​
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Pear Almond Streusel Pie    
The 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.
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      Mix the pears  with the tapioca, sugar, and cinnamon.  Let stand for 15 minutes. 
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​The Streusel:
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. 

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       Mix in the almonds.
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    Roll out the pie crust, place it in a 9-inch pie pan  and spread the pear mixture into the pie crust.  Spoon the streusel mixture over the pears.
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       Bake at 375 degrees for 45-50 minutes, until the filling is bubbly and the topping well-browned.
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       The pie came out of the oven looking quite nice.
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     But, of course, the proof is in the taste, and so  in order to give it most benefit I served up the Pear Almond Streusel Pie with full regalia.
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     Then came the tastes test.
     Tom declared it delicious.

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     Theresa proclaimed it outstanding.
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      Me, I thought it was...I don't know...Sweet. Crunchy in a nice way.  Juicy. It tasted good enough. And yet there was something about the flavor that was kind of elusive. I couldn't quite put my finger - or rather my tongue - on exactly what my Pear Almond Streusel Pie tasted like.
     Still, it was a whole lot better than that grape pie.
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