Sweet Chenin Blancs from the Anjou region of the western Loire valley are terrific value dessert wines and pair particularly well with baked orchard fruits like the pears in this pie.
I too thought the 1:50 cook time was unlikely, but I made this and yes, it really does cook that long. In fact I probably did a full two hours and it was cooked perfectly.
As for the actual pie, it was good, not great... just didn’t wow us. However, I didn’t have clove, and I totally spaced on the milk butter glaze (had some issues with the top crust, so it became lattice, and forgot to do the glaze). So that might be why it wasn’t amazing, or maybe the pears just weren’t sweet enough.
But the crust was good, and now three days after, the taste seems to be improving. So I’d make it again.Read More
Maybe your dads crust wasn’t as good because he baked it for 2 hours.... Helpful hint: decrease the baking time to about 35-40 minutes.Read More
any one make this pie and bake at a shorter timeRead More
I'd like to read some of the 564 ratings to check if you're really supposed to cook this pie for nearly two hours. That doesn't seem right.Read More