Ingredients
Units
Scale
For the pie crust:
- 1 1/2 cups AP flour, sifted
- 3/4 teaspoon salt
- 1/2 cup shortening
- 1/3 cup butter
For the filling & topping:
- 4 cups peeled and sliced pears
- 1/2 cup chopped dried pitted prunes
- 1/2 teaspoon fresh grated ginger
- 1/2 cup unsalted butter
- 1 1/4 cups brown sugar
- 3/4 cup AP flour
- Dash of cinnamon
- 1 cup of whipping cream
- 1 tablespoon confectioner’s sugar
Instructions
For the crust:
- Preheat oven to 350 degrees F.
- Process all ingredients for the crust in a food processor until a soft, fine dough forms. Wrap in cling film and chill for at least 30 minutes before rolling out and fitting into a 9-inch pie plate.
For the filling:
- Mix pears, prunes, and grated ginger in a bowl. Set aside.
- Melt butter in a saucepan. Remove from heat and stir in brown sugar, flour, and cinnamon. The mixture may be very smooth.
- Pour the fruit into the unbaked pie shell. Take the butter and sugar mixture and scatter pieces over the fruit. Bake pie for 30-40 minutes or until the topping is crusty and the fruit is tender. Transfer to a cooling rack.
- In a bowl, whip cream and sugar. Serve with pie and enjoy!
Notes
Adapted from James Beard's American Cookery
- Prep Time: 15 minutes
- Inactive Prep Time: 30 minutes - overnight
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
