“AUTUMN, THE YEAR’S LAST, LOVELIEST SMILE.” William Cullen Bryant.
With fall baking comes pies! Lots of pies! I love pie and I love making them. And the finished product is always so impressive. But when you just want an itty bitty bite…. it’s hard to cut yourself just a little sliver. You know what I mean! That piece of pie, which is so tall and full and stands so proud on your plate…..well as delicious as it may be ….it’s reduced to a fruity crumbly mess when you try to cut just a thin slice. So here is all of the goodness of a pie, in this case pear, in a flatter form. I’ve cut these into little pie wedges; but you can cut them into bars or squares. So cut yourself a small piece ….because you’ll still have the bottom crust, the top crust and all that great fruit in between! And the interesting ingredient in this recipe (at least to me) was……..
…….cornflakes! Yes…cornflakes are called for in the filling. I’m thinking to help absorb the juice of the fruit so it won’t be a runny mess. And I loved the addition of Chinese 5 Spice. Just a little departure from the traditional pie spices. The only thing I might suggest is to add some chopped nuts to the filling. Since you are baking these as a ‘flatter pie’….I think it would give a bit more texture. Of course….ice cream would do that as well!
Yields: approximately 32 bars
Level of Difficulty: Easy
- 6 ripe pears, peeled, cored and thinly sliced
- 1 cup of sugar
- 1 cup of crushed cornflakes
- 1 teaspoon of five spice powder
Simply combine all of these ingredients in an extra large bowl and set aside.
- 3 cups of all purpose flour
- 2 Tablespoons of sugar
- 1/2 teaspoon of salt
- 1/2 cup of shortening
- 1/2 cup of cold butter
- 2 egg yolks, beaten
- 1/3 cup of milk
- 2-3 Tablespoons of water
- 1 egg white, beaten
Preheat the oven to 350°F. In a large bowl, combine the flour, sugar, and salt. Using a pastry blender, cut in the shortening and the butter until the pieces are the size of peas. I used my hands at the end to work the larger pieces.
Whisk together the egg yolks and the milk. Gradually stir this mixture into the flour mixture, tossing with a fork to moisten. Sprinkle 2-3 Tablespoons of water over the mix. Toss gently until all of the mixture is moistened. Knead gently until the mix holds together. Gather the mix into a ball. Divide the ball into 2 portions. If you are not using this right away, wrap each separately and chill.
Cut out 2 pieces of waxed paper to fit the bottom of a 15 x 10 x 1 inch baking sheet. Using one portion of dough, roll between the two sheets until they form the necessary sized rectangle. Peel off one sheet of paper, turn the dough over into the bottom of the pan, and peel the other sheet of paper away. Gently pat the edges and corners to fit the pan. Spoon the fruit filling evenly over the bottom dough. And repeat the rolling process for the top crust. Using damp fingers, press the edges of the 2 crusts together. Cut several slits in the top crust and brush lightly with egg white.
Bake for 45-50 minutes until the pastry is golden. The fruit should be bubbly and tender. Cool completely on a wire rack. Drizzle with orange icing. Let this stand till the icing is set and then cut into bars.
- 1 1/2 cups of confectioners sugar
- 1 teaspoon of grated orange zest
- 1/2 teaspoon of pure vanilla extract
- 2 Tablespoons of milk
Stir together all ingredients to get a drizzling consistency.
I love this recipe because it lends itself to variety. Any fruit will do here. And a sugar icing or a caramel icing would be wonderful. Also….it’s more portable than eating a piece of pie! If you actually cut these into bars…you can count on about 32 bars.
Recipe slightly adapted from Better Homes & Gardens