Happy Christmas Eve! We celebrated with a feast of mussels, shrimp and salmon. I made a lovely pear pie with a crumb crust in my cast iron skillet. The bottom crust was a butter pie crust.
Skillet Pear Pie
Preheat oven to 425 f.
Filling:
6 large pears, peeled, cored and sliced thinly
1 c granulated sugar plus 1 t for bottom of pie crust
1/4 c flour
2 T fresh lemon juice
1 t cinnamon
1/2 t ground nutmeg
Crumb topping:
1 c brown sugar
1 c flour
1/4 c butter
*Brush inside of cast iron skillet with canola oil. Place pie shell in the cast iron skillet and press into place. Form top crust either by rolling into place then crimping or by using a fork to make design. Place cast iron skillet with crust in the refrigerator to chill.
*In a bowl, combine pear slices, sugar, flour, lemon juice and nutmeg.
*Sprinkle approx. 1 t of sugar in the bottom of the pie crust. Pour in pear mixture.
*Cover pear filling with crumb topping.
*Bake for 15 minutes at 425 f.
*Reduce heat to 350 f and bake for 45 minutes until the filling is bubbling.
Pie Reimagined 