2/3 c Sugar 3 c Frozen pitted tart red
3 T Cornstarch -cherries
1/4 t Ground nutmeg 1 ea Pastry for double pie,
1/4 t Dried rosemary, crushed, -recipe follows
-optional 1 ea Egg white, beaten
4 c Pears, peeled, cored, 1 T Sugar, coarse
-thinly sliced Vanilla ice cream, optional
In a large mixing bowl stir together the sugar, cornstarch, nutmeg and
rosemary, if desired. Add the fruit; toss gently to mix. Let mixture
stand at room temperature for 20 minutes. Meanwhile, prepare pastry
dough. On a lightly floured surface, roll half of the dough to a 12
inch circle. Wrap pastry around rolling pin; unroll onto 9-inch pie
plate. Ease pastry into pie plate, being careful not to stretch
pastry. Roll remaining half of pastry to an 11 inch circle. Using a
miniature cookie cutter, cut out hearts fro the center, reserving
cutouts. Fill pastry-lined pie plate with fruit filling. Trim dough
even with edge pf pie plate. Top with the remaining pastry circle;
adjust top crust. Trim and flute the edges. Combine the egg whites
and water; brush onto pastry. Top with heart cutouts. Brush again.
Sprinkle with coarse sugar. Cover the edge of the pie with foil. Bake
in a 375 oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes
more or until the top is golden. Cool on a wire rack. Serve warm or
at room temperature with ice cream, if desired.
PASTRY FOR DOUBLE CRUST PIE:
2 cups all-purpose flour 1/2 tsp salt 2/3 cups shortening 6 to 7 Tbsp
cold water
In a medium mixing bowl stir together flour and salt. Cut in the
shortening until pieces are the size of peas. Sprinkle 1 tablespoon
of the water over part of the mixture; gently toss with a fork. Push
to side of bowl. Repeat until all is moistened. Divide dough in
half. Use immediately or cover and chill until needed.
Yields
8 servings