Looking for something sweet to make your Valentine today that isn't all about chocolate? Well here's just the ticket - a lovely old fashioned pear and apple pie.
Loaded with pears along with a single red and lovely Rome Beauty Apple, the pie reaches a higher level with the addition of sour cream and egg that forms a lovely creamy rich custard surrounding the fruit. Kissed with a touch of vanilla (Eau de vie would be wonderful too) the pie's topped with a crispy crunchy cinnamon flavored crumble. It is a glorious thing!
Pear & Apple Crumble Pie (adapted from allrecipes.com)
Pastry for single crust pie
1/2 cup granulated sugar
1 cup sour cream
1/4 cup all purpose flour
1 egg
2 teaspoons vanilla (or Eau de Vie brandy)
1/4 teaspoon salt
3 pears, peeled, cored and sliced
1 Red Rome apple, peeled, cored and sliced
Topping:
3 tablespoons butter
1/3 cup all purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
Preheat oven to 350. Line 9 inch pie plate with pastry and crimp as desired. Combine sugar, sour cream, flour, egg, vanilla and salt in a small bowl. Place one third of mixture on top of pastry and spread evenly. Top with pears, then spread another third of custard mixture on top of pears. Add layer of apples and finish with final third of custard. Bake in preheated oven for 15 minutes. Meanwhile combine flour, sugar and cinnamon. Cut butter into dry ingredients to form a fine crumb. Remove pie from oven after 15 minutes and sprinkle crumble mixture evenly over top. Return to oven and bake addition 40 to 50 minutes or until pie is firm and pastry is golden. Allow to cool before cutting.
As you know, we're all about "real time" here in JBug's Kitchen, so unfortunately I can't share our Valentine's Day feast with you until tomorrow; however, if you're stuck wondering what on earth to cook for your special someone and you've waited too long to make reservations, then here's a few ideas that are sure hits. Happy day everyone! Make it great, OK?
Pasta with Scallops & Shrimp Salmon Wellington
Biba's Bolognese with Risotto Antipasti Platter
June, awesome, awesome, awesome recipe, especially since I can adapt it to just about any fruit combo. I see apple - blackberry as my first try, followed my apple-rhubarb. Time to empty the freezer of summer's best. Thanks!
Posted by: Tom @ Tall Clover Farm | 02/14/2011 at 06:58 AM
Oh my - apple blackberry. NOW YOU'RE TALKING! Hope you're feeling better Tom!
Posted by: June | 02/14/2011 at 07:17 AM
The crumble looks delicious and it is not a dessert that is seasonally dependent. I really like the fruit combo and recipe you have used here. I hope you've had a great day. Blessings...Mary
Posted by: Mary | 02/14/2011 at 03:53 PM
Funny, sometimes experiments turn out to be the best ones - the only reason I added the apple was because the other pear was hard as a rock.
Posted by: June | 02/14/2011 at 04:31 PM
That looks lovely and I think I will try it - I got some pears at the store and I feel like cooking them!
Posted by: Nanan | 02/16/2011 at 02:34 PM
It's really yummy Lea - kind of the same texture as a frangipane but without the nuts.
Posted by: June | 02/16/2011 at 02:42 PM