Skillet Maple Pear Pie

I was hesitant to try a pie with pears because I was worried that the texture would be grainy. (You know how canned pears can be sometimes? Bleh!) I'm so glad I tried this though! It is sooo good! It's very sweet too so a little can go a long way. It's rustic and easy, cooked in an oven-proof skillet.

Skillet Maple Pear Pie

3 T.butter
1/2 c. maple syrup
1/4 c. sugar
1/4 tsp. salt
4 large ripe pears, cut into quarters lengthwise and cored
Pie dough for a 9-inch pie, chilled

Preheat oven to 400.

Heat a 9- or 10-inch cast-iron skillet over medium heat. Add butter, maple syrup, sugar and salt; bring to a boil. Reduce heat to medium and continue boiling 1 minute. Remove from heat.

Working with 1 quarter at a time, slice each pear quarter into 3 or 4 sections, leaving one end in tact. Fan out the sections and place in pan, skin side up. (Don't worry if they break apart.) Fill in any gaps with individual sections of pears to corm a compact layer.

Roll pie dough on lightly floured surface until slightly larger than your pan. Drape over fruit, tucking edges down along the inside of the pan. cut 3 or 4 steam vents in the crust.

Bake 25 minutes. Reduce the temperature to 375 and continue baking 20 minutes, until golden and bubbly. Remove from oven and let cool at least 10 minutes before serving. Serve with a spoon.

Serves 8


Recipe from Ken Haedrich on relish.com