Pear Cobbler Ingredients:
8 cups of peeled and sliced tart pears (just about 3 pounds)
1/3 cup of pear cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely sliced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tablespoon of granulated sugar
To Prepare the Fall Pear Cobbler:
Pre-heat the oven to 350 degrees. Next, put the pear slices in a lightly greased 11x7 glass baking dish or a deep pie pan. Drizzle the pear cider over the sliced pears. And next, in a medium bowl combine all of the dry ingredients and mix together. Cut in the butter pieces and blend into the dry ingredients with either a pastry blender or 2 knives until the mixture looks like coarse meal. Evenly sprinkle the flour mixture on top of the pears in the baking dish.
On a lightly floured surface, roll out the pie dough into a large rectangle long enough to drape over the top of the pie pan.
Gently put the pie dough over the sliced pears and crimp the edges together to form an air tight seal. Cut 3
1/2 inch slits in the dough in order to allow steam to escape.
In a little mixing bowl, mix together the tap water and egg white and then brush on top of the pie dough. This will provide the dough with a pretty golden brown color. And then, sprinkle the sugar on top of the egg white and water mixture.
Put the pear cobbler in the oven and bake for 40 minutes or until pear juices are bubbling. Remove from oven and let cool.
8 cups of peeled and sliced tart pears (just about 3 pounds)
1/3 cup of pear cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely sliced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 teaspoon of tap water
1 large egg white, lightly beaten
1 tablespoon of granulated sugar
To Prepare the Fall Pear Cobbler:
Pre-heat the oven to 350 degrees. Next, put the pear slices in a lightly greased 11x7 glass baking dish or a deep pie pan. Drizzle the pear cider over the sliced pears. And next, in a medium bowl combine all of the dry ingredients and mix together. Cut in the butter pieces and blend into the dry ingredients with either a pastry blender or 2 knives until the mixture looks like coarse meal. Evenly sprinkle the flour mixture on top of the pears in the baking dish.
On a lightly floured surface, roll out the pie dough into a large rectangle long enough to drape over the top of the pie pan.
Gently put the pie dough over the sliced pears and crimp the edges together to form an air tight seal. Cut 3
1/2 inch slits in the dough in order to allow steam to escape.
In a little mixing bowl, mix together the tap water and egg white and then brush on top of the pie dough. This will provide the dough with a pretty golden brown color. And then, sprinkle the sugar on top of the egg white and water mixture.
Put the pear cobbler in the oven and bake for 40 minutes or until pear juices are bubbling. Remove from oven and let cool.
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