This isn’t any ordinary pear pie: Ryan flavoured it with rum, almond, and Orange.
Ryan invented this pie; he adapted his usual apple pie recipe so he could use pears instead. He then added a shot of rum, some almond extract, and a sprinkle of grated orange zest. Ryan likes to add some liquor to his baking, such as whiskey to regular blondies, but this pear pie was calling for tropical rum!
Even our dad, who hates pears, thought this pear pie was amazing. To kick it up a notch, Ryan coated the sliced pears (which we didn’t bother to peel) with a flavoured caramel sauce, and then he poured the whole thing into the crust.
- 1 recipe for 9" pie crust
- 4 large Anjou pears, cored and sliced
- ½ cup butter
- 3 Tbsp flour
- ¼ cup water
- ½ cup brown sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp grated orange rind
- 3 Tbsp rum
- Preheat oven to 425 F / 220 C).
- In a medium saucepan, melt the butter. Stir in flour to form a paste.
- Add water and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Remove from heat and add vanilla extract, almond extract, orange rind, and rum. Stir to combine.
- Place the bottom crust in your pan. Fill with pears. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Cover with a lattice work crust.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 F / 175 C).
- Continue baking for 35 to 45 minutes, until pears are soft.
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