The ugliest Papple Pie

The awesome thing about having friends that are adults is that sometimes they have houses. And sometimes, those houses come with trees. And sometimes those trees bear fruit, as in the case with my friend Kari’s house with its papple tree! And maybe papple isn’t the proper term (pear plus apple? Yes) but it is so much more fun to say than Asian Pear which is what the fruit is technically called.

So I foraged a bag of fruit (legally this time, with permission and everything!) and decided to make a pie. The response to this was generally, “A, pear, pie? I’ve…never had that.” But I’m never one to shy away from experiment. I’ve never made a pie before, and so maybe I should have like, rolled out the crust and the like, but this turned out good. You want to keep an eye on it because mine turned out a little burnt. It tasted more like a coffee cake than anything because the crust had that texture and the filling ended up smooshed down.

Adapted from Group Recipes
Papple Pie

8 pears, sliced*
½ a lemon’s juice
1 lemon’s zest
½ cup white sugar
¼ cup brown sugar
1 tbls cinnamon
½ tsp nutmeg
¼ cup flour
Pie crust recipe plus cinnamon, doubled

Preheat oven to 350. Spread bottom crust out, combine all other ingredients in bowl for filling that toss into pie pan. Spread half of curst dough out on top of pie, make holes for venting. Cook for 50 minutes. I let mine sit for a day before serving to le tthe flavors settle, and served with ice cream.

*The recipe calls for peeled pears, but I honestly like to leave the peel on most things I eat