Sunday, December 03, 2006

Here's the recipe

Pear Molasses Pie

8 pears (I used 2 Bosc and 4 Anjou. I think the Anjou are better, cause they are firmer, but if you like a soft filling, use Bosc)
6 Tbsp molasses (I used organic blackstrap)
3 Tbsp unsalted butter (I used freshly made Jersey butter), cut into small pieces
3 Tbsp tapioca
2/4 cup brown sugar
1/2 tsp ground ginger (I think I used more)
1/4 tsp salt
flour, for dusting
dough for two pie crusts

Preheat oven to 425. Quarter 6 of the pears. In a large skillet over medium high heat, bring 3 Tbsp of the molasses to a boil. Let simmer about 2 minutes, until it thickens. Put half of the pear pieces in a single layer in the skillet. Sprinkle 1 1/2 Tbsp butter over the pears. Cook, turning occasionally, until the pears are well caramelized on all sides (but not cooked through), about 5 minutes.

Scrape pears & molasses into a bowl. Add tapioca and toss. Repeat the cooking process with the remaining pears. Add second batch the bowl and combine.

Thinly slice the remaining pears and add to bowl. Stir in the sugar, ginger and salt. Put the filling in the bottom crust. I latticed the top crust.

Bake for 15 minutes; reduce heat to 350 and continue baking until the crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing, if you can stand it.

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