PPCC! Well, actually this is a recipe for a pear tart since a pie technically is covered and a tart is traditionally only one crust.
This was easy, which is not to say it was a complete success. I guess it's just good that I got something edible without much effort.
Pears are delicious. However, I usually pass them over in favor of apples in the fall, really for no good reason. G and I stopped to get some groceries but realized we didn't really need to. However, it's been a while since I've baked something and I had been meaning to but was a little busy (or lazy) but Sunday is a weekend day (and Daylight Savings so I technically had a WHOLE NOTHER HOUR OF LIFE!) so I took some time and made this for dessert.
First I soaked 1 cup raw cashews in 1 cup warm water for an hour.
I preheated a frozen crust in a 400* oven for ten minutes, then took it out and let it cool.
While that heated, I peeled 2 Bosc pears and sliced them, as well as minced about 1 TBS. ginger.
I threw the pear slices and ginger into enough apple cider to cover them, and cooked them until they got soft.
While the pears cooled in the liquid, I added the cashews and about 1/2 cup of the soaking water into a food processor with maybe 3 TBS maple syrup, 1 tsp cinnamon, and 1.5 tsp vanilla extract.
When the cashews were blended to creamy, I spread about 1/3 of the mixture into the pie crust. Then I layered the pear slices on top (Reserve the pear/cider liquid). Add another layer of cashew cream, and top with more pear slices. Top with cinnamon and a sprinkling of brown sugar.
I then baked it in the 400* oven for about 20 minutes and let it cool.
This was all I did to the pie yesterday, and G and I ate it and he declared it "breakfasty," which pretty much means not sweet enough. It definitely was a subtle sweetness, which I'm fine with - the problem was that the store-bought crust was a bit too salty. To remedy this, today, with the leftover pear/cider liquid, I added about 1/4 cup of brown sugar and let it come to a boil and reduce on the stovetop. I then poured this over the top of the already cooked pie and let it cool. I think it helped; we'll see what G has to say about it.
If I were to make this again, I'd make my own pie crust so that I could control the salt, etc. I also might still make the cider syrup for the top, but pour it on before the whole pie was cooked.
Anyway, that's that.