This week’s Tuesdays with Dorie recipe is Double Pear Picnic Pie. It is so called because it contains both fresh pear slices (Beurre Bosc in my case) and dried pears.
I halved the recipe, used Greek yoghurt instead of sour cream in the pastry, and not possessing either apricot jam or marmalade (the nasties had gotten into the latter in the fridge), I used pear and ginger jam in the filling, which also made up for the fact that I hadn’t bothered using crystallised ginger (an optional ingredient) in the filling.
This pie was scrumptious - I loved the crunch of the pastry from the sugar sprinkled on top. I have more of the “sour cream” (yoghurt) pastry in the freezer, so I can easily make this again.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
Lovely pie! What a brilliant idea to use pear and ginger jam!
ReplyDeleteThanks! The jam was serendipity - I went to use marmalade but the hugs had got to mine first, so I hinted through the cupboard for what else I had.
Deleteabsolutely perfect!
ReplyDeleteThanks Steph. This was one delicious pie.
DeleteThanks Judy - the jam was a fluke born of necessity.
ReplyDeleteBeautiful! Nice to know that Greek yogurt subs well for cream.
ReplyDeleteThank you. I usually have Greek yoghurt in the fridge, so it saved me having to buy sour cream.
DeleteFabulous bake! I love to hear how the substitutions work too!! I love the crunchy sugar on top too! (Kim)
ReplyDeleteThanks Kim. The crunchy too was delightful.
DeleteYours is gorgeous and I love all the changes you made yet it still worked! Sounds delish!
ReplyDeleteThanks Mardi. It was a fairly forgiving recipe in terms of substitutions.
DeleteIt looks like your pie came out great.
ReplyDeleteThanks Diane. It was a delicious pie.
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