Pear Tart #2 (Pear Streusel Pie)

Simpler to make than Pear Tart #1, and so very good! Excellent plain, and heavenly served warm with a scoop of vanilla ice cream.

1 nine-inch pastry shell (unbaked)*

2 15-oz. cans pear halves (drained)

1/3 cup flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup butter or margarine

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Preheat oven to 450 degrees.

Slice pear halves into thirds and arrange in pastry shell.

Combine flour, sugar, and spices; cut in butter finely. Sprinkle over pears.

Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for an additional 20-25 minutes.


Pastry for 9" Single Crust

1 cup flour
1/4 teaspoon salt
3 tablespoons cold butter, cut into pieces
2 tablespoons cold shortening
2-3 tablespoons ice water

Sift flour and salt into bowl; add the butter and shortening and cut in with a pastry blender until the mixture resembles coarse crumbs.

Using a fork, stir in just enough water to bind the dough together. DO NOT OVERMIX OR YOUR PASTRY WILL BE TOUGH. Gather dough into a ball, wrap in wax paper or plastic wrap and refrigerate for at least 30 minutes (or overnight). Roll out dough on floured board to 1/8" thickness. Place in 9" pie pan, and trim and flute the edge. Do not prick the dough.

All-Purpose Pastry

A good all-purpose pastry for sweet or savory pies—very easy to work with. Makes enough pastry for a 9" double-crust pie.

2 CUPS FLOUR
1 TSP SALT
3/4 CUP VEGETABLE SHORTENING*
1/2 CUP ICE WATER

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Sift together flour and salt. Mix in shortening with pastry blender until mixture is somewhat grainy (with lumps size of peas). Add ice water gradually, stirring with fork until mixture holds together and can be formed into a ball (entire 1/2 cup of water may not be required--start with 1/4 cup). Chill pastry for 10 minutes or more before rolling out.

Bake at 450 degrees for 15 minutes, then turn heat down to 325 degrees and bake until done (approximately 35-45 minutes)--may vary temperature and baking time according to specific pie recipe being used.

Note: Do not overwork pastry or it will be tough.

*My mother always used lard to make her pastry (makes a flakier crust).  If you use lard, reduce shortening amount to 2/3 cup.