Not that I expected them to grow apples or figs – but I’m amazed that after 10 years of barrenness, they are finally producing something!
For years Jan would go out in the fall and threaten to cut them down – but I would talk him out of it.
Now – miraculously – we have pears in abundance!
We’ve had fresh pears, pear crisp, baked pears, and yes – this luscious pear pie!
Caramel Nut Pear Pie
Recipe from Taste of Home
6 cups sliced peeled ripe pears (about 6 medium)
1 tablespoon lemon juice
1/2 cup plus 3 tablespoons sugar, divided
2 tablespoons quick-cooking tapioca
3/4 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 unbaked 9 inch pie crust
3/4 cup oatmeal
1 tablespoon flour
1/4 cup cold butter
5 tablespoons milk
1/4 cup pecans
In a large bowl combine pears and lemon juice. In other bowl combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. Pour into pastry shell.
In another bowl combine the oatmeal, flour, and sugar. Cut in butter until crumbly. Sprinkle over the pears.
Bake at 400 degrees for 45 minutes.
Meanwhile in a saucepan over low heat, melt the caramels with the milk. Stir until smooth and add pecans.
Drizzle over the pie and bake another 8-10 minutes or until the crust is golden brown and the pears are soft.
Serve with a large scoop of vanilla ice cream or a big dollop of whipped cream.
The recipe said to let the pie cool – but we couldn’t wait! We ate it hot out of the oven with the ice cream just melting down over the hot caramel and the sweet pears. (Are you drooling yet? I am! 🙂 )
I’ve linked this post up with Mouthwatering Mondays at A Southern Fairy Tale, Tempt my Tummy Tuesday at Blessed With Grace, Tuesdays at the Table at All the Small Stuff, Tasty Tuesday at Balancing beauty and Bedlam and The Tuesday Garden Party over at An Oregon Cottage.