Pear Pie

At age 7, Collin became famous for his Fresh Strawberry Pie.  It was memorable.  Fresh berries from our own garden, hand picked by Collin.  Perfect crust, just-right glaze - and luscious sweet ruby berries. That family reunion was crowned by Strawberry Pie.  I still get an occasional "I'll never forget Collin's pie, it was the BEST strawberry pie I ever ate" comment from Anne and Matt!
Well, he's done it again.  This time, he collaborated with friend Madeleine, who sadly cannot eat strawberries.  They opted for a fruit she CAN have - pears! 

They deemed their Pear Pie a success last year, and vowed to do it again.  During Maddie's recent visit to Arizona, they once again presented us with PEAR PIE.

Using your favorite pie crust recipe (or purchased refrigerated crust works just dandy), put bottom crust in 9" pie pan; prepare the filling:

5 firm ripe pears, peeled, cored and sliced

scant 1/2 c. sugar

1-2 T flour, depending on juiciness of pears

Gently mix, then spoon into crust; dot with butter; top with lattice crust.

Bake 15 min. at 400 degrees; lower oven temperature to 350 and bake about 40 minutes until the pears are fork-tender in center of pie with the filling bubbling.

Serve warm with vanilla ice cream.

Don't let the simplicity of the filling fool you - this pie is bursting with fresh pear flavor, unmasked by spices.  Divine!