Pear Pie

My in-laws’ pear tree is overloaded this year and we are the blessed recepients of the abundance! I made this great pear pie for Pizza and Pie.

Pear Pie

Dough for 1 double crust pie.
10-12 small pears peeled and sliced (obviously you may need more or less depending on the size of your pears)
3 Tbsp. butter
1/2 cup sugar
1 tsp. cinnamon
1 Tbsp. all purpose flour

Assemble pie dough and roll out the bottom crust. Fit to a 9 inch pie pan. Mix dry ingredients and sprinkle a tablespoon of the mixture on the bottom of the pie shell. Fill with sliced pears and sprinkle with remaining dry ingredients. Top with sliced butter. Top with remaining rolled pie dough and crimp edges as desired. Prick top with a sharp knife. Bake in preheated 350 degree oven for 30-40 minutes or until crust is brown and beautiful.

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Sour Cream Chicken Enchiladas

This is one of my family’s favorite recipes!

First is the original version — followed by “tweeks” I have done over the years.

Original:

16 oz. sour cream
1 can cream of chicken soup
4 oz. can chopped green chilis
1/2 cup diced onion
1 cup shredded cooked chicken
3 cups shredded cheddar/monterey jack cheese
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20 flour tortillas
1 cup shredded cheddar/monterey jack cheese reserved for topping.
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Mix the first 6 ingredients. Put about 1/4 cup or so in each tortilla, roll up, and place in a baking dish. Let them overlap — I can get about 12 in an 11×13 pan. Cover tightly with foil and cook in 350 degree oven for 25 minutes. Remove foil — top with remaining cheese and return to oven for 5 minutes.
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“Tweeks”
In an effort to reduce our intake of processed foods I have started making this with a basic chicken/white sauce instead of the cream of chicken soup. Melt 1 or 2 tablespoons of butter in a pan — add 3 or 4 tablespoons of flour and mix well. Add 1/2 cup or so of chicken broth (I save back some from cooking my chicken). Finish out with a 1/2 cup or so of milk and cook until nice and thick. Add it to your filling instead of the soup. My family never notices. You can play with the amounts to make it look right. I never really measure any of the stuff in the sauce I just throw stuff in until it looks right 🙂

Also, don’t worry too much about the kind or amount of cheese — I substitute whatever I have sometimes and add more or less. It’s hard to go wrong with this recipe.

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