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Why have I not posted for two months? Why have I not posted the pies I made for CHRISTMAS when it’s MAY?!

These are the burning questions that I constantly struggle with.

I made the delightful Streusel-Topped Pear Pie with Walnut Crust last Christmas Eve. Levi’s family has a get-together on that night and I’ve brought pies to the celebration for as long as I’ve been grafted into the Sommerville clan…Pear and Fig with a Pine Nut Crust and Chocolate Cream with Cinnamon Meringue were last year’s stars. Dried Cranberry and Walnut Pie the year before that…

I love it when pies have secret ingredients.

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Yes, very often “secret ingredient” is synonymous with liquor. After adding this pear brandy to the pie, we sipped it alongside the finished product and it was not at all a bad plan.

Nutty Pie Pastry made with walnuts…check. IMG_5267

Christmas Eve Morning Piefie…check. IMG_5268

Along with brandy, these pears are tossed in lemon, sugar, cinnamon, nutmeg, and a pinch of salt and are warmly luminescent in the morning light.

(Sometimes I just make up flowery sentences to see if you’re still paying attention.)IMG_5269

The pears are topped with what Ken calls a “blond streusel” which basically just means it has none of the dark ingredients that often make it into a pie topping (brown sugar, cinnamon…) and all of the white ones (cream, butter, white sugar, you know, all the healthiest food groups. If you know me you know I have no fear of the butter.)

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What’s next??

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What a trick! That’s not a pie, that’s a baby nephew on his first Christmas!

Here’s the pie, in all it’s pear-ish resplendence. I’d heartily recommend trying this recipe at any time of year. IMG_5277

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