MINNEAPOLIS – This unique fruit pie features cooked pears and a rich cream
filling. It’s layered with a lattice crust and whipped topping. A neighbor’s
pear tree inspired the recipe (from Bill Blake of Little Rock) which earned him
a blue ribbon at the most recent Arkansas State Fair Pillsbury Refrigerated Pie
Crusts Pie Baking Championship. It won for taste, appearance, creativity and
ease of preparation.
Now the makers of Pillsbury pie crusts have picked Blake’s pie as its national
pie baking championship grand prize winner. Julie Hinderks, a test kitchen
expert at Pillsbury, noted, “This is not your average’ cream pie. With the
pre-baked lattice top and filling layer, it was a fun new twist on a traditional
pear pie.” About 730 pies were entered at official host fairs across the
country. For grand prize honors, Blake, a retired convenience store owner, wins
a $1,000 cash award for winning top pie. Visit www.pillsbury.com/pie for more
great pie recipes.
Pear Cream Pie
Prep Time: 1 Hour 20 Minutes, Start to Finish: 5 Hours 20 Minutes
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Fruit Filling
- 5 cups sliced peeled fresh pears
- 3/4 cup sugar
- 3/4 teaspoon fruit protector (ascorbic acid)
- 1 1/4 cups water
Cream Filling
- 3 egg yolks
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 3/4 cup evaporated milk
- 1 1/2 teaspoons vanilla
- 4 tablespoons butter, cut into small pieces
Topping
- 1 cup whipping cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
1.Heat oven to 450F. Place 1 pie crust in 9-inch glass pie plate as directed
on box for One-Crust Baked Shell. Bake 9 to 11 minutes or until light brown.
2.To make lattice top, cut second crust into 1/2-inch-wide strips with pastry
cutter. Line large cookie sheet with parchment. Weave strips together to make
lattice design; trim to fit top of pie. Bake 7 to 8 minutes or until golden
brown.
3.Meanwhile, in large saucepan, place pears, 3/4 cup sugar, the fruit protector
and water. Cook over medium heat until pears are tender and almost all liquid
has evaporated. Cool slightly while cooking filling.
4.In medium saucepan, place egg yolks; beat with whisk or fork to blend. Stir in
1 cup sugar. Add cornstarch and salt; mix well. Stir in 1 1/4 cups milk, the
evaporated milk and 1 1/2 teaspoons vanilla until blended. Stir in butter. Cook
over medium heat, stirring constantly, until thick and bubbly. Spread pears in
cooled baked shell. Spread cream filling over pears. Carefully slide lattice top
onto pie. Cool; refrigerate 4 hours or until filling is set.
5.In chilled small bowl, beat all topping ingredients with electric mixer on
high speed until stiff peaks form (Do not overbeat.) Decorate top of pie with
whipped cream as desired. Serve with any remaining whipped cream. Store covered
in refrigerator.
Source:
Pillsbury
