This is my own invention. All who have tried it say it's phenominal. And if I can do it, anyone can, it's easy.
BIKERTRASH'S PEACH PEAR PIES
(recipe makes two pies)
Ingredients: Two Boxes of Pillsbury Pie Crusts, (or homemade)
Three Cans of "Wilderness" Brand Peach Pie Filling, (or equivalent)
Two Cans of Pears in Heavy Syrup, (halves or slices)
One Stick of Butter
Sugar
Cinnamon
Instructions:
1. Preheat oven to 425 degrees.
2. In nine inch, glass, deep, pie pans, (do NOT grease), press bottom crusts firmly against bottoms and sides. Leave about 1/4 inch stick up around sides, fix leaks.
3. Butter top of bottom crusts with 1/2 stick butter each.
4. Sprinkle sugar and cinnamon to taste on butter, (easy does it).
5. ***Spoon in 1 1/2 cans of peach filling into each pie.
6. ***Lay pears on top of peaches, one can each.
7. Pour in as much pear juice as possible into each one, stopping about 1/4 inch below top of pans.
8. Sprinkle sugar and cinnamon to taste on top of fruit, (easy does it).
9. Lay on top crusts and tuck edges behind part of bottom crust that is sticking up above pan, pinch crusts together and finger the edges.
10. Sprinkle sugar and cinnamon to taste on top of top crusts, (easy does it).
11. Cut 8, one inch slots equally spaced in each top crust.
Baking:
Bake for 10 minutes at 425 degrees then reduce heat to 350 degrees and bake an additional 20 to 35 minutes. Watch edges of crust to judge when they're done.
*** Depending on depth of pans, adjust amounts to allow as much pear juice to be added as possible, as pear juice is what sweetens the pies.
Happy Thanksgiving all.
...or phenomEnal even...dummy...
1) Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9 pan with them. Sprinkle half of the chopped chocolate, and add a generous dusting of the cocoa to the ladyfingers; set aside.
- 30 Italian ladyfingers, divided
- 2 1/2 C. strong warm espresso
- 2 ounces chopped chocolate, divided
- Unsweetened cocoa, for dusting
- 6 egg yolks
- 3/4 C. sugar
- 1 1/4 lb.. mascarpone cheese
- 2 C. heavy cream
- 1/3 C. sugar
- 1 1/2 T. dark rum
2) Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump-free; set aside.
3) With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogeneous.
4) Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the remaining ladyfingers in espresso and make a second layer (with spaces in between the ladyfingers). Sprinkle with remaining filling evenly over the ladyfingers, and lightly sprinkle with more cocoa.
5) Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a light dusting of cocoa.
Slice and serve with a spoon or spatula.