Florida pears are similar more towards an apple then a pear that most people are familiar with. It is one of Florida’s forgotten fruits. The Pell family has always had trees as far back as I can remember. So come August my mom and us kids would pick buckets and buckets of pears. My mom would can and freeze most of them, but for the rest, she paid off our efforts with a couple of pear pies. The taste is similar to an apple pie. However, the pears are crispier and have a nice snap when you bite into them. That makes the pie great for our northern friends who have access to farm fresh apples. All you have to do is replace the pears for apples. If you enjoy pie, this recipe is a must have.
Mom's Pear Pie
- 8 cups pear or apples peeled, cored and sliced
- 1 1/4 tsp cinnamon
- 1/4 tsp ground clove
- 1/2 tsp nutmeg
- 1 cup sugar
- 1/2 tsp lemon juice
- 4 tbsp flour
- 4 pats butter
- 3 tbsp heavy cream
- 2 pie dough see notes
- Preheat oven to 425 degrees.
- In a large bowl combine all the ingredients except for the butter and cream.
- Roll out the pie dough to 1/8 of an inch thickness
- Add the first layer of pie dough to a pie plate. You should have overlap on the edges and the dough should be flat on the bottom.
- Add the pear/apple mixture to the to the pie plate. It might look like too much filling, but it will cook down.
- Add the pats of butter to the top of the filling evenly spaced apart.
- Add the last sheet of pie dough to the top of the pie. Fold the edges of both sheets of pie dough so the overlap each other. Using your fingers or a fork crimp the pie dough to seal in the filling.
- Brush the top of the pie with an even coat of the cream.
- Cut 4 slits into the top of the pie to vent the steam during baking.
- Bake for 15 minutes or until top is golden brown at 425 degrees.
- Reduce heat to 350 degrees and bake for another 45 minutes to an hour.
- Remove from oven and let cool.