Recipes — October 2002

Bartlett Cream Pie




3/4 cup sugar

1/3 cup instant tapioca

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 to 5 cups ripe Bartlett pears, peeled,

cored, & sliced

1 cup heavy cream

Cornmeal Pastry Dough

3/4 cup flour

1/4 cup cornmeal

1/2 teaspoon salt

1/3 cup butter, chilled and cut into 1 inch slices

2 tablesppons COLD water




Preheat oven to 425 degrees.  Combine flour, cornmeal, salt and butter with a pastry cutter or fork until crumbly.  Add cold water 1 tablespoon at a time until dough is moistened.  Roll dough to fit a 9 inch pie pan and flute edges.  Combine sugar, flour, cinnamon and nutmeg; toss with pears.  Turn mixture into cornmeal pastry lined pan.  Pour cream over pears.  Bake at 425 degrees 15 minutes, then reduce to 375 degrees and bake 35 to 40 minutes longer until filling bubbles and pears are tender.