The pinch hitter and his Dead Sea Scroll pear/cranberry/blueberry pie


Pies are not on my list of favorites to bake or eat, but I’m pretty sure my husband’s first solid food was pie. So this weekend, I realized it was time to call in my pinch hitter since I’ve been in a no-blogging zone for the past five weeks while teaching.

On Saturday night when I returned from the Country Living Fair in Columbus, there was another Dead Sea Scroll pie cooling on the counter. The pie baker had been busy, so I took a photo and begged him to send me the recipe to share. He did more than that — he expounded. What a guy!

photo (10)Fred’s Dead Sea Scroll
Pear-Cranberry-Blueberry Pie

I call these pies my “Dead Sea Pie Scroll” series. That’s because I use Phyllo dough as crust. It’s frozen and rolls out looking like I think the Dead Sea Scrolls probably looked when they were unrolled after 2,000 years in the desert.

I followed the opinion that it’s very difficult to bake a bad pie.

On Saturday someone placed a bag of Bartlett pears on our back porch. So, I peeled them (about 7). Sliced them and started rummaging through the freezer to see what needed to be dumped.

I found a half bag of cranberries from Christmas and a bag of blueberries. I nuked them for 2 minutes, dumped them into the pear slices and started to think.

What else would go with this? So, in went one-half cup of sugar, 2 tablespoons of corn starch and some random spices – ginger and something else that I don’t remember. You can never lose with sugar, but I like to try to limit it – most pie recipes call for lots more sugar than this.

While lemon juice is always good with cranberries, I had none, so I added a slug of OJ.

I wasn’t in the mood to make a crust, but luckily I had Phyllo dough frozen from a previous project. I used that for my pie crust and pie topping. After all, Phyllo sounds like “pie,” so why not use it as a crust substitute? It works.

Poured the fruit-sugar glop into the Pyllo crust, already placed in the deep dish pie plate.

I’d preheated the oven to 350. Placed the pie in the heated over and ignored it for one hour. I added an aluminum sheet on top of the pie so as to not burn the crust after one hour. 

Waited 30 more minutes and took it out of the oven. Didn’t wait to eat.

 

 

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