3 tbsp cornstarch
1/4 tsp ginger, ground
1/8 tsp salt
1/2 cup dark corn syrup, karo
2 tbsp butter or regular margarine
1 tsp lemon juice
1/2 tsp lemon rind, grated
1 each unbaked 9-inch pie shell
4 each pears, medium, *
ALMOND TOPPING
1 cup unbleached flour
1/2 cup brown sugar, firmly packed
1/4 tsp ginger, ground
1/2 cup butter or regular margarine
1/2 cup almonds, coarsely chopped
Directions
* The pears should be pared and thinly sliced. There should be
about 4
1/2 cup total.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Combine the cornstarch, ginger and salt in a large
bowl. Add the corn syrup, melted butter, lemon juice and lemon rind,
stirring until smooth. Add the pears and toss until well coated with
the corn syrup mixture. Arrange the mixture into the unbaked pie
shell. Prepare the Almond Topping and sprinkle over the pears. Bake
in a preheated 400 degree F. oven for 15 minutes, then reduce the
heat to 350 degrees F. and bake an additional 30 minutes or until the
topping and crust are golden brown. Cool on a wire rack. ALMOND
TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in
the butter, using a pastry blender, until crumbly. Stir in the
almonds.
Servings: 6 servings
Almond-Topped Pear Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut; Pear; Pie
The History of Recipes
Food historians have tracked the existence of recipes way back into ancient history, in truth as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, mostly, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main course and dessert, a very modern way of dining. This early Roman chef tells us how the Roman cooks made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. Over the next few centuries, the rich families of Europe tried to serve the best banquets, and because of this the best cooks and their collection of recipes were greatly in demand. However, it was during the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books were increasing in popularity due to higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Almond Topped Pear Pie recipe.
