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I love ALL THE SEASONS. But lately I’ve been resistant to the change because time seems to be speeding up. Anyone else feeling this? So in an effort to mentally shift here is the pear-fect transition combo!<\/p>
We’re in that limbo right now where peaches are on their way out and pears haven’t yet come in season (…in Texas). But let’s say these were both out of season and you are craving their peak season flavors, cue the can!\u00a0Canned goods have ALWAYS been a staple in my pantry, and my moms. Not so much fruit because fresh is super portable and I don’t need a napkin or fork. Rather, things like diced chiles, any tomato product, peas, beans, pumpkin, and fish are some of the more familiar ones to grace my pantry. These fruits and veggies are picked at perfection and then sent off to a cannery to lock in all that delicious flavor and nutrition. The process from field to can is pretty quick and the criteria for whole, half, slices, dices are strict for making it into the can. Having been invited to a tomato, and peach orchard and cannery tour this past summer it was so intriguing! To see how everything happens so mindfully, efficiently and with every piece being utilized in some way was crazy. Canned foods offer some unique options to it’s consumer:<\/p>
- budget friendly<\/li>
- always in “peak season”<\/li>
- different texture from it’s fresh and frozen counterparts (for these consumers: babies, toddlers, picky eaters, someone who has texture issues, etc)<\/li>
- short-cuts (#itme – do you want things whole, half, quartered, diced, already cooked, etc)<\/li>
- shelf-stable<\/li>
- donatable<\/li><\/ul>
My biggest advice is to be an informed consumer when you are shopping these canned items Look for phrases like, “Packed in 100% Juice”, “No Salt Added”, “Reduced Sodium”, “Low Sodium”…basically no added sugar or salt is what I’m getting at here. So let’s get to the reason you clicked here, the delicious recipe!<\/p>
I’ve finally perfected my dough recipe, and this recipe will be on repeat since I like to have it for breakfast and dessert (with a dollop of vanilla bean ice cream of course). It might feel like a time sucking dessert but I promise you are only are only actively doing things for maybe 10 minutes. I promise it’s soooooooo easy and #WorthIt\u00a0<\/p>
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INGREDIENTS<\/strong><\/p>
Dough<\/p>
- 3\/4 cup all-purpose flour<\/li>
- 1\/2 tsp salt<\/li>
- 1 tsp sugar<\/li>
- 6 Tbsp butter, diced in large cubes<\/li>
- 1 egg<\/li>
- 1 lemon zest, 1\/2 of it juiced<\/li><\/ul>
Filling<\/p>
- 1 can diced peaches in 100% juice<\/li>
- 1 can diced pears in 100% juice<\/li>
- 1 Tbsp cornstarch<\/li>
- 1\/2 Tbsp cinnamon<\/li><\/ul>
DIRECTIONS<\/strong><\/p>
Dough<\/p>
- Place flour, salt, sugar, butter cubes in food processor and pulse until butter is pea size<\/li>
- Place lemon zest, lemon juice, and egg in food processor and pulse until roughly combined\u00a0<\/li>
- Dust a clean surface lightly with flour and roll out dough for 60 seconds.<\/li>
- Refrigerate for 2 hours up to 3 days.<\/li><\/ol>
Filling<\/p>
- Drain peaches and pears for 2 hours<\/li>
- Preheat oven to 400<\/li>
- Dust the same surface lightly with flour and roll out the dough for an 8-10″ diameter.<\/li>
- Mix cornstarch and cinnamon with fruit right before pouring onto crust<\/li>
- Fold up sides as so not let juices leak out<\/li>
- Bake for 25 minutes<\/li><\/ol>
Serves 4<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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