How to Cook Pears to Make Baby Food
For as long as I can remember, I have preferred pear pie to apple. Information technology's not that I don't like apple tree pie (you lot'd have to be a certain kind of insane not to like apple pie), it's only that I especially enjoy the nuanced, barely floral fruit flavor that pears bring to a gooey pie filling. Not to mention, pear is the kickoff variety of pie I ever learned to make.
My dandy-grandmother had an Anjou pear tree in her backyard, and when I was growing up, I'd assemble brown paper numberless upon bags of pears equally presently as the fruit hitting the ground. It was "my" job starting at a young age, and I took immense pride in it. Nosotros would souvenir some of the numberless of fresh fruit to her neighbors, and broil pies for the family unit with the rest. And that'south where my baking journey started — in GG's kitchen, making pear pies.
I think I'd still consider pear pie to be slightly superior to apple fifty-fifty if my sentimental attachment weren't a factor, but who knows? I honestly don't know that pear pie would even be on my radar if it weren't for making them with GG. I mean, it'due south non like information technology's a huge stretch to use pear slices instead of apple slices in a dessert, but it seems like a lot of people I know have never been exposed to pear taking the starring part in a warmly spiced autumn/wintertime pie. If you fall into that category of person, I take to recommend that you requite pears a try in a traditional pie format you lot're in a position to brand a pie; you could have your favorite apple pie recipe and swap pears into information technology, or opt for a simple pear pie recipe similar this one.
As much as I do dearest a archetype pear pie, today nosotros're looking at pear pie, in a dessert bar format. Most who know me well know that I am a major pie enthusiast; withal, I can admit that pie confined offer certain perks that a standard homemade pie cannot merits. Here are a handful of reasons I happen to love pie confined in general, and why I'thou likely to be reaching for these Salted Caramel Pear Pie Confined more frequently than whatsoever traditional double-crust pie this holiday season.
Yous Can Forget Finicky Dough
Fifty-fifty for bakers who are perfectly comfortable whipping up a basic pastry dough, you lot know information technology still requires a certain finesse to become right. And even if you proceed with utmost care, depending on the temperature in your kitchen, moisture in the air, and if the blistering gods are in a proficient mood that twenty-four hours, you might still find yourself with a wad of dough that's not the smooth, pliable, piece of cake-to-work with material you need it to be.
That's not the instance with our pie bars. Yous'll let your stand mixer (you tin can besides tap your hand mixer for the chore) pull the buttery, shortbread dough together and that'due south pretty much that. You're going to use this same uncomplicated dough for both the bottom crust and the streusel topping for the bars. As long as y'all chill the dough as instructed, it couldn't be easier to maneuver.
Y'all Need Not Worry Virtually Sog
It's a deplorable reality of fruit pies especially; we all aspire to the idyllic flakey, sturdy pie crust, but sometimes you lot end up with a bottom chaff that just isn't able to stand up to the saturating juices produced by the filling. Sure, y'all tin can blind bake the pie shell, and that certainly helps, just it'south a step that y'all may not always be game to suit.
With this pie bar dough, you volition be baking the thick, cookie crust until golden-brown before adding the pear filling (in order to brand sure it cooks through and to prevent sogginess) — however, as we've established, the dough comes together in a snap, and all you have to practice is press it into the bottom of the pan with your fingertips. In that location's no dusting your countertops with flour or rolling pivot involved. No pie weights either, my friends.
It's a Clean Piece and Serve Scenario
You may have heard the old baking adage about cutting into a pie: The first slice is always the ugliest. There's no doubt, sometimes slicing and doling out pieces of pie is a downright messy endeavor. Not that something needs to wait pristine in order to be succulent, but sometimes (like on special occasions), you really desire every serving to look as outstanding as it tastes.
Because the distribution of the fruit filling is spread over a surface and the fact that soggy crust isn't an upshot, pie confined are typically always going to be less sloppy. Every slice is a pretty piece. This element too makes them more easily shareable.
The Sheer Decadence
Pie bars are on a different level of sugariness indulgence. (These especially and so given the salted caramel finish.) This is more often than not to do with the fact that you're swapping rolled out pie dough for a tender, buttery shortbread cookie, as I've mentioned a few times now. So when an over-the-elevation care for is in order, these certainly fit the bill.
Related:
- ten Irresistible Pecan Pie Bar Recipes
- 17 Favorite Pear Desserts to Sweeten Your Fall
- 35 Fall Pies to Bake This Flavor
Source: https://www.allrecipes.com/article/how-to-make-salted-caramel-pear-pie-bars/
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