Tuesday, 4 November 2008

Pear Pie with Dried Apricots & Ginger

More pears - I'm on a pear binge this year, although that's about to change - we just bought a bushel of apples.

If you had dried some apricots when they were in season, you could use Ontario apricots. Otherwise, like me, you are out of luck and they will have to be imported. I wish it was possible to buy dried Ontario fruits. I'm hoping to buy a food dryer next year. We'll see.

1 10" pie - 8 servings
1 hour 30 minutes - 30 minutes prep time

Pear Pie with Dried Apricots and Ginger
1 recipe spelt pie crust

1 cup dried apricots
1/4 cup finely minced preserved ginger
1/4 cup honey
1 cup water
3 tablespoons minute tapioca

5 or 6 cups peeled, sliced ripe pears

Roll out the bottom crust as directed in the pie crust recipe. Preheat the oven to 375°F.

Cut the apricots into quarters, and put them in a pot. Add the finely minced ginger, the honey, the water and the tapioca. Set this aside for the moment.

Peel the pears, quarter them and cut them into slices.

Now, heat the apricots, etc, in the pot until the honey melts, then mix this with the sliced pears. Put the filling into the prepared pie crust.

Roll out the top part of the pie crust and top the pie with it, pinching the crust sealed and cutting slits for the steam to escape.

Bake the pie at 375°F for about 1 hour, until golden-brown.

Last year at this time I made Honey Rice Pudding with Blueberries.


Green Grrl said...

Ooooo, this looks so good. I have 4 pears in the fridge that need eating. Do you think it is too early to open up one of my jars of canned apricots? And if no, any suggestions on how to modify the recipe based on canned vs. dried apricots? :-)

Ferdzy said...

The big thing will be to try not to end up with a filling that's too soupy.

So, replace the 1 cup of water I call for with the syrup from the canned apricots. Then, measure the apricots drained (and be a bit generous with them partly because they won't soak up the liquid and expand and partly because your pears might be a teeny bit skimpy. Go ahead and fill up that pie crust in other words.)

If you want to add more of the apricot syrup (so as not to waste it!) add more tapioca; say 1 tablespoon to each half cup of syrup? I'm guessing.

The worst that will happen is you will have slightly runny pie and will have to eat it with a spoon. Dang. (Although, don't get too carried away. I just know what I would do if faced with 1 1/2 cups of syrup.) If your syrup is really sweet you might want to cut back on the honey although this isn't a crazy-sweet pie and could absorb a little more sugar easily.