Tried and true recipes are part of the holiday season and it seems every family has their special ones. Passing these delicious traditions down through the years has become a cherished memory for me. Pear pie and Hungarian cookies are two of my most memorable and sought after treats this time of year!
Growing up next to a pear tree and knowing that my mom was never one to waste, we enjoyed pear pie as a tradition in our home. Pear pie may not seem like a Christmas staple, but the Anjou pear is in season starting in winter, with the Bosc pear coming into season late fall into winter. Of course, my mom made this pie from scratch – beginning to end, but through the years I have modified the recipe just a bit. Store bought crusts work just fine in a pinch with no loss of flavor or aroma, and no judgment! This recipe works well when made ahead and frozen unbaked as well, adjust the cook time to 60 minutes and wrap the crust in foil to prevent it from becoming too brown.
The always popular Hungarian cookies recipe can be found in the pages of my mom’s time-honored cookbook from St. Stephens Church. Although the process may be a little too involved for my littlest grandchildren to help with, we still enjoy making cut outs and holiday sugar cookies!
The process of baking, as well as sharing it with those I love, connects me to my mom that has been gone 20 years. This is the very best part of the holidays for me, being with and celebrating with the ones I love and enjoy the most. Tradition, by definition, is something that is handed down from generation to generation. The recipe or yearly family event that you start today could very well be a treasured way for the next generation to honor and remember these times fondly. Our family at Martin + Martin wish you and yours a very blessed holiday season this year!
Mom’s Pear Pie
Filling 7 medium fresh pears, peeled and sliced
1 1/14 cup sugar
3 TBL lemon juice
1 teas lemon zest
1 teas ground nutmeg
1 teas cinnamon
Crust- why not use frozen? Deep dish crust
1 cup flour
1/2 cup butter
2/3 cup packed brown sugar
1 TBL sugar
Heat oven to 400 degrees
Use your favorite recipe for a bottom crust only.
Toss the pears and the filling ingredients together.
Place the pear filling into the unbaked pie crust.
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
Bake for 45-55 minutes or until pie crust and crumb topping are golden brown.