This one is a “Spoonful of Sugar” Alert!… (Well more like a cup and a half of sugar but that’s besides the point)- this means EAT IN MODERATION! ~So my surgery happened right before the COVID-19 quarantine in New York began. When I was finally well enough to start doing things, and start eating solid foods again, it wasn’t safe to leave the house, especially since your immunity is low right after a surgery. So being stuck in the house I decided to bake, but since I couldn’t go grocery shopping, it was whatever was in my kitchen at the time. Dug up some prepackaged pie dough and a few pears and tah-dah! I made a damn good pie! This is also one of those recipes that’s great to bake for friends and family who eat your food before you get tempted to eat it yourself… sorry to all the friends and family who put on 50 lbs. thanks to me… love you guys!
- 6 medium-sized Ripe D’Anjou Pears, peeled, cored, and thinly sliced
- 3/4 cup of Light Brown Sugar
- 3/4 cup of Granulated White Sugar
- 3 tbsp Ground Cinnammon
- 2 tbsp Ground nutmeg
- 2 tsp Ground Ginger
- 1 package of Pillsbury Pie Crust (at refrigerated temp, not frozen)
- In a large bowl, combine the pear slices, light brown sugar, granulated sugar, cinnamon, nutmeg, and ginger. Keep folding in until pear slices are fully coated. Cover the bowl with plastic wrap or even just a paper towel over the top, and leave at room temperature for 2 hours.
- Preheat oven to 425 degrees F. Take one sheet of the pie dough and mold it to a pie plate. Give the pear slices a stir as the sugar has now become more like a liquid or syrup. pour the pears into the pie plate with the crust, spread it so the pear is even around the pie. Cover with the second sheet of pie dough and pinch the edges closed. With a small knife, cut about 5 slits into the top of the pie as an air vent.
- Bake the pie at 425 degrees F for 50 minutes to 1 hour or until crust becomes golden brown. Let cool completely for at least 2 hours, the filling inside thickens as it cools. And finally, enjoy!