Sunday, September 13, 2009
Peach Pear Pie With Cornmeal Crust
Trying to get back into the pie making game and with the results on this one, I'm happy I did! I used the crust recipe from Mark Bittman's "How To Cook Everything" replacing 1/4 of the flour with cornmeal which gave it a nice texture, but wasn't overwhelming at all. Since I had peaches and pears from my fruit share at the sweet pea CSA I decided to try a peach pear pie and it worked great. Here's the recipe, I hope you dig it.
Peach Pear Pie in Cornmeal Crust
* 2-1/2 cups sliced peeled fresh peaches
* 2-1/2 cups sliced peeled fresh pears
* 1 tablespoon lemon juice
* 1/3 cup maple crystals
* 1/4 cup honey
* 3 tablespoons arrowroot
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground Chinese 5 Spice
* 1 unbaked cornmeal crust (9 inches)
* 1/2 cup all-purpose flour
* 1/4 cup ground maple crystals
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 cup cold butter
* 1/3 cup chopped walnuts
In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugar and honey, arrowroot, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into crust.
For topping, combine the flour, brown sugar, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling.
Cover edges loosely with foil.
Bake at 375° for 1 hour or until bubbly. Cool on a wire rack.