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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I haven't tried this unusual pie, but it looks easy to prepare as it uses refrigerated pie crusts. From Sunset Magazine by Margaret Handshoe. Cooking time doesn't include cooling time. Ingredients:
1 (15 ounce) package refrigerated pastry for double-crust pie |
1/2 cup chocolate or 1/2 cup orange liqueur |
3 tablespoons cornstarch |
2 1/2 lbs firm ripe bosc pears (4 or 5) |
1 orange |
1/2 cup semi-sweet chocolate chips |
2 teaspoons sugar |
Directions:
1. Preheat oven to 350 degrees. Unfold one pastry round and line a 9 in pie pan.
2. In a large bowl blend liqueur and cornstarch until smooth. Peel pears, cut in half lengthwise and slice into 1/2 in slices. Add them to bowl. Grate 2 tsp orange zest and add to bowl. Squeeze 2 tbs orange juice and add to bowl. Add chocolate chips and mix gently to combine. Pour mixture into pastry lined pan.
3. On a lightly floured surface, unfold remaining pastry; roll out to make a 12 in round. Center pastry on top of pie filling. Pinch pastry to seal then fold edges under, flush with pan rim; pinch to flute the rim. Cut a few slits on top of pie decoratively. Sprinkle sugar evenly over pastry. Bake until crust is richly browned, 55-60 minutes.
4. Let cool at least 1 1/2 hrs before serving. Pie can be refrigerated up to a day.
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