Friday is PIE DAY! the follow-up....

As promised, here is the recipe for the secret PIE DAY pie. The shoot was fantastic and we had so much fun cooking and cooking some more and eating and eating some more. I'll share details just as soon as I can!

Unfortunately, like the dork I am, I forgot my camera. I guess I just figured, well, there will be a photographer there, right. Hmmmppphhh. So, you are left with this pathetic photo of the last leftover piece of pie. It has seen it's better days. (But, I'm still going to eat it tonight.)

Pear Pie with Rosemary Crust 

9' double pie crust
2 T fresh rosemary, chopped finely
1 lb pears, peeled and chopped
1 cup sugar
3 T flour
2 T butter

-knead the rosemary into pie crust, and prepare bottom crust
-spoon pears into crust
-top with sugar, flour and butter
-add top crust, crimp and vent
-bake at 350 degrees for 1 hour and 15 minutes

This is an unbelievably simple pie, but the combination of pear and rosemary is out of this world. When I did test pies, I did one with the rosemary in the crust, and one with the rosemary in the filling. It was a tie with my taste testers. I liked the way the rosemary looked mixed into the crust, but honestly, I would put it in the filling next time. I feel that blending the rosemary into the crust overworked it, and made the crust not quite as tender. I'll be experimenting with this one a bit because I just am crazy for the combination. Also, I kept the sugar to a minimum to keep this pie from teetering over to the too sweet side. The rosemary adds just the right amount of savory, and I really like to highlight that element.
Okay, enough technical talk.  Let's eat some pie!