Ingredients with Measurements:
- 1 9-inch pie crust
- 2 cups crowberries
- 2 cups sliced pears
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten
Special equipment needed:
- Pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the crowberries, sliced pears, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
3. Pour the mixture into the pie crust and dot with the pieces of butter.
4. Brush the edges of the crust with the beaten egg.
5. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
6. Remove the pie from the oven and let it cool for at least 30 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 11g
Carbohydrates: 44g
Protein: 2g
Fiber: 4g
Sugar: 26g
Sodium: 150mg
Substitutions for ingredients:
- If crowberries are not available, you can use blackberries or raspberries instead.
- If you don't have fresh pears, you can use canned pears or apples instead.
- You can use white sugar instead of brown sugar, but the flavor will be slightly different.
Variations:
- Add a tablespoon of lemon juice to the filling for a tangy twist.
- Top the pie with a streusel topping made of flour, sugar, and butter before baking.
- Use a lattice crust instead of a solid crust for a decorative touch.
Tips and tricks:
- Make sure to let the pie cool for at least 30 minutes before slicing to allow the filling to set.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative pie plate or cake stand.
- Dust the top of the pie with powdered sugar for a pretty finish.
Garnishes:
- Top the pie with a few fresh crowberries or pear slices for a pop of color.
- Sprinkle chopped nuts, such as pecans or walnuts, over the top of the pie for added texture.
Pairings:
- Serve the pie with a cup of hot tea or coffee for a cozy treat.
- Pair the pie with a glass of red wine, such as Pinot Noir or Merlot, for a sophisticated dessert.
Suggested side dishes:
- Serve the pie with a side of vanilla ice cream or whipped cream.
- Pair the pie with a side of roasted vegetables, such as Brussels sprouts or carrots, for a balanced meal.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is too runny, add a bit more cornstarch to thicken it up.
Food safety advice:
- Make sure to wash the crowberries and pears thoroughly before using them in the recipe.
- Store leftover pie in the refrigerator to prevent spoilage.
Food history:
- Crowberries are a type of berry that grow in cold climates, such as Alaska and Canada.
- Pears have been cultivated for thousands of years and are believed to have originated in Asia.
Flavor profiles:
- The spiced filling of the pie is warm and comforting, with notes of cinnamon, ginger, nutmeg, and cloves.
- The crowberries add a tart and slightly sweet flavor to the filling, while the pears provide a juicy and mellow taste.
Serving suggestions:
- Serve the pie warm or at room temperature for the best flavor.
- Cut the pie into slices and serve on individual plates for a beautiful presentation.
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