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Enjoy this recipe from Country Baking Cookbook.
Submitted by: Melody Taynor from Everett, WA
1 c. plus 2 T. all-purpose flour, divided
1/4 c. plus 1 T. plus 1 t. sugar, divided
1/4 t. baking powder
1/4 t. salt
4 T. plus 1 t. unsalted butter, chilled, cut into pieces and divided
3 T. sour cream
1-1/2 lbs. pears, peeled, cored and sliced
1 T. lemon juice
1/2 t. vanilla extract
2 t. powdered sugar
Sift together one cup flour, one teaspoon sugar, baking powder and salt; cut in 4 tablespoons butter until mixture resembles coarse meal. Stir in sour cream and stir with a fork until the mixture is very crumbly and fine. Cover dough and chill 30 minutes. Combine pears and lemon juice, 1/4 cup sugar and vanilla; toss to coat. On a lightly floured surface, roll dough to a 14-inch circle. Place circle on an ungreased baking sheet. Mix together remaining flour and one tablespoon sugar and sprinkle evenly over the dough. Lay pear slices over the sugar mixture, moisten dough edges with water and fold dough in 2 inches over the pears. Dot the pears with the butter and bake at 400 degrees for 40 minutes, or until the crust is golden. Cool 15 minutes and dust with powdered sugar. | |
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Sift together one cup flour, one teaspoon sugar, baking powder and salt; cut in 4 tablespoons butter until mixture resembles coarse meal. Stir in sour cream and stir with a fork until the mixture is very crumbly and fine. Cover dough and chill 30 minutes. Combine pears and lemon juice, 1/4 cup sugar and vanilla; toss to coat. On a lightly floured surface, roll dough to a 14-inch circle. Place circle on an ungreased baking sheet. Mix together remaining flour and one tablespoon sugar and sprinkle evenly over the dough. Lay pear slices over the sugar mixture, moisten dough edges with water and fold dough in 2 inches over the pears. Dot the pears with the butter and bake at 400 degrees for 40 minutes, or until the crust is golden. Cool 15 minutes and dust with powdered sugar. |
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