We’re very excited to have this recipe to share right now, because it couldn’t be more timely.
For one reason: it’s pear season. For another: it’s arguably more acutely pie season right than at any other time of year.
This is sort of a questionable assertion to make, of course, because Team Pie would argue: when isn’t it pie season? From rhubarb to berry to peach to apple to pumpkin, there’s a pie for each season.
That is true, but fall is a time when even those of us who might be normally on Team Cake often find ourselves feeling drawn into the nostalgia orbit of the heavy pie gravity of Thanksgiving.
Another reason this recipe is great to share right now is because Pie School – the book the recipe came from – just came out. It’s by local author Kate Lebo, and offers (in addition to recipes like this one) helpful pie fundamentals, including a photo step-by-step illustrating the basic crust-making technique.
And with the holidays coming up, we at Slow Food think it’s a great time to consider local authors for holiday gift-giving. So this might be one to think about for the pie-lover (or Team Cake member in need of conversion) in your life.
Enjoy this sweet and savory pie for a fall potluck or holiday table. Continue reading