My grandfather, known affectionately as Pawpaw, made a crazy delicious pear pie using the windfalls from his backyard tree. As for ingredients, whatever was in the fridge would do. Half a can of Sprite… in it goes. Some old roasted pecans… toss those in, too.
While I usually have a less haphazard approach to cooking than Pawpaw did, I really wanted to recreate that creamy, spicy, sweet and all-around awesome taste of his pear pie (which was more cobbler-like than anything). I haven’t yet found his secret, but here’s what resulted from my most recent attempt. I name this recipe after him, but nothing comes close to something Pawpaw cooked up for the grandkids.
6 ripe pears – peeled, cored and sliced (4 cups)
1/2 cup milk substitute
1/2 cup filtered water
1/2 cup raisins
1 1/2 tsp cinnamon
1/2 tsp fresh nutmeg
3/4 cup brown sugar
1/2 cup gluten-free all purpose baking mix
1/2 – 3/4 cup oatmeal
1/2 cup shortening
- Preheat oven to 350ºF.
- Lightly grease a casserole dish (9×13 is a good size).
- Add pears, milk substitute, water, raisins and spices to casserole dish. Stir to combine.
- In a mixing bowl, combine brown sugar, baking mix and oatmeal.
- Cut in shortening with a pastry blender or two forks until it resembles coarse crumbs.
- Sprinkle topping onto pear mixture.
- Bake for 40-50 minutes, until topping is browned and filling is bubbly.
Next time I make this dessert, I’ll add an image to the post.