When life hands you too many pears–make frozen pear pie filling.
Although this is not exactly a recipe from my ancestors (who did not have freezers!), I like to think I’ve adapted the recipe using some of the principles of my ancestors who wore aprons.
- Frugality–never letting food go to waste.
- Love of fruit desserts. They seemed to be constantly inventing new ways to use fruit.
- The popularity of pie-A penchant passed down from at least my grand father and grandmother through my mother and probably back farther than that. That’s how I learned to make a Perfect Pie Crust.
I adapted the frozen pear pie filling idea from the spiral-bound, vintage community cookbook, 150th Anniversary Sonnenberg Kidron 1819-1969 Cookbook, which was a gift from my mother-in-law. That cookbook (and that church) comes directly from my husband’s Mennonite ancestor heritage.
And feel free to go wild. When I baked the pie following the recipe below, I added dried cherries and chopped walnuts.
The next time I pulled a frozen packet out of the refrigerator, I popped in in a pie shell and topped it with a streusel topping instead of a top crust. (1/2 C brown sugar, 1/2 C butter and 1 C flour, mixed with fingers for a crumbly topping.) For that version, I had to cover lightly with foil during the last half of the baking so the streusel would not get too brown.
Here’s the basic recipe, which is very flexible.