Whip up this Upside Down Pear Pie with the kids!
If you are looking to make a dessert that is out of the ordinary, then this tarte tatin style Upside Down Pear Pie is the perfect recipe for you to try.
Pear recipes are uncommon in the Philippines, and this one is even more unique because it is made similar to a Tarte Tatin. This is a French upside down tart where the fruits are caramelized in butter and sugar first before the pie is baked.
Make a dessert that is quite unlike the rest using this recipe from Del Monte. It is the perfect ending to a special meal.
How to make Upside Down Pear Pie
3 cans (15.25oz.ea.) Del Monte® Sliced Pears in Heavy Syrup [or Sliced Peaches], well drained
⅓ cup dried cranberries
2 Tbsps. cornstarch
1 tsp. vanilla extract
1 tsp. grated lemon zest
¼ cup sugar
1 Tbsp. fresh lemon juice
2 Tbsps. butter
1 refrigerated pie crust
- Preheat oven to 425°F.
- Gently stir together pears, cranberries, cornstarch, vanilla and lemon zest in a large bowl; set aside.
- Heat a 10-inch oven-safe skillet over medium heat; add sugar and lemon juice, and cook until sugar dissolves, stirring frequently. Increase heat to medium-high; bring to a boil and continue boiling, without stirring, 1 1/2 to 2 minutes or just until mixture begins to turn golden brown.
- Immediately remove skillet from heat and stir in butter until melted. Carefully spoon fruit mixture evenly over caramelized sugar.
- Unroll pie crust and place over the fruit mixture, tucking the edges around the fruit along the inside of the skillet; bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes, then carefully invert onto a flat, rimmed plate. Serve warm or at room temperature.
ABOUT THE AUTHOR: Patricia de Castro-Cuyugan
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