A Fall Pear Cobbler Recipe:
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 Make the Pear Cobbler:
Preheat the oven to 350 degrees. Then, put the sliced pears in a lightly greased 11x7 glass baking dish or a deep pie pan. Drizzle the pear cider over the pear slices. And next, in a medium bowl combine all of the dry ingredients and stir together. Cut in the butter pieces and blend into the dry ingredients with either a pastry blender or 2 knives until the mix resembles coarse meal. Evenly distribute the flour mixture on top of the pears in the pan.
On a lightly floured surface, roll out the pie dough into a large rectangle big enough to cover over the top of the pie pan.
Gently place 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.
Place the pear cobbler in the oven and bake for forty minutes or the pear juices are popping. Take out of your oven and cool on a wire baking rack.
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 Make the Pear Cobbler:
Preheat the oven to 350 degrees. Then, put the sliced pears in a lightly greased 11x7 glass baking dish or a deep pie pan. Drizzle the pear cider over the pear slices. And next, in a medium bowl combine all of the dry ingredients and stir together. Cut in the butter pieces and blend into the dry ingredients with either a pastry blender or 2 knives until the mix resembles coarse meal. Evenly distribute the flour mixture on top of the pears in the pan.
On a lightly floured surface, roll out the pie dough into a large rectangle big enough to cover over the top of the pie pan.
Gently place 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.
Place the pear cobbler in the oven and bake for forty minutes or the pear juices are popping. Take out of your oven and cool on a wire baking rack.
About the Author:
Learn more about soul food recipes. Stop by www.soul-food-recipes.net where you can find out all about brunswick stew recipe and what to serve with it.