Caramelized pear pie with streusel topping by ntr
Pies
Fall is one of the best times for food since it’s still warm enough out to smell the pears that have dropped from the tree – and are covered with munching bees and yellow jackets, yet it’s cool enough to really enjoying baking. And the pears are here! Comice, Bartlett, Bosc, Anjou, Seckels. All except the Seckel pears are good to eat fresh, but the two best for cooking that are easy to come by are Bosc and Anjou. Bartletts are fine for eating, but they fall apart and lose some of that pear flavor when the least bit of heat hits them. But Bosc and Anjou, both of which have a stronger pear flavor, also stand up well to cooking. Caramelized Pear Pie is actually more like a tart since you start with puff pastry and the layers of pears is not as thick as it would be for a traditional pie. It’s very rich, but good still warm and topped with homemade vanilla ice cream or whipped cream with a little rum and confectioner’s sugar in it.
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