When I was at the grocery store the other day, shopping for my chicken dinner, I noticed that it was THAT time of year. The time when there are about 25 varieties of apple, all on sale, along with several kinds of pear…all on sale.
What I’m telling you is that I succumbed to Fall fruit.
I didn’t exactly have a plan for all of this fruit when I purchased it, other than eating it. But then I remembered that I had several boxes of pie crusts in my freezer. It’s amazing what you find when you clean out your freezer. Pie crusts and puff pastry galore!
And a giant bag of Parmesan cheese rinds. And bones. A LOT OF BONES. But don’t worry, those will not make it into the pie.
Since I have already made a gazillion apple pies for the blog, I decided to make a pear pie. Except I was short a couple of pears, so I tossed in a Cameo apple and a Pippin apple. You can go with all pears if you want, or toss in a few apples. Whatever floats your boat.
As for pears, I used Bartlett and D’Anjou. Six of ‘em. Six total. Not six of each. That would be a very large pie.
I then consulted some of my old cookbooks and kind of struck out. I guess people didn’t make pear pies back in the day. So, I looked at the internet. Turns out old Grant Achatz‘ mom used to make a pear pie, so I cribbed from that. The recipe was originally posted in Food and Wine Magazine.
I suppose a pear pie good enough for Grant Achatz is good enough for me.
And it was! The spices were light and the pears and apples were perfectly cooked. I liked that they were thickly sliced. I think I might make this one for Thanksgiving.
Thanks Grant Achatz’ mom.