Thursday, October 27, 2016

Pear Butterscotch Pie

I bought a new pie dish last week and was immediately inspired to put it to good use! With a smidge of fall-like weather in the air, I thought I would try to summon more cooler temps and less humidity by making something autumnal. I am not a fan of pumpkin, so that was immediately out, and I know I'll be making pecan pie for Thanksgiving, so I decided to pass on that too. Going though some of my saved recipes (three binders worth, and then some!), I came across Pear Butterscotch Pie that had appeared in Gourmet magazine in 2009.

The one note I left on my printout when I made it before was "yum!". Not very descriptive, but it was precisely that. Especially when served a bit warm with fresh whipped cream.
I think I can now add "Yum, YUM!" to my notes. It's a very easy pie to make, only made complicated by the crust. I made my own crust, because I am a pie-purist in that respect. I use Rose Levy Beranbaum's recipe, though I use half butter and half vegetable shortening. And I used Bartlett pears and fresh grated nutmeg, which I think always makes a difference. But if you are not a crust maker, the refrigerated pie crusts will certainly do, and you could do a lattice or other fun, fall-like motif.  Do try to use the fresh nutmeg though!

And thanks to the Austin American-Statesman, who featured my Instagram photo in the newspaper, as part of their #austin360cooks hastags.
Pear Butterscotch Pie in Austin American-Statesman

Enjoy! And meanwhile, I am still waiting for sweater weather........