Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Mushroom Ragout
August 31, 2018 Lee
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Mushroom Ragout

This is from a good friend in the US and this sounds very tasty! Anything with mushrooms, I like it. The mushrooms in the first part is written as it was provided, the second part is using local Japanese mushrooms here in Thailand. I will make this and give me report soon.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 125 grams pancetta, chopped, or bacon (1/4 lb)
  • 3/4 cup shallots, cut in half
  • 1 1/2 tablespoons garlic, minced
  • 1 1/2 tablespoons fresh rosemary, minced, or 1 1/2 teaspoons dried
  • 2 tablespoons tomato paste
  • 2 tablespoons butter
  • 225 grams portobello mushrooms, stems and gills removed, caps chopped, (8 oz)
  • 500 grams cremini mushrooms, sliced, (1 lb)
  • 225 grams white button mushrooms, sliced, (8 oz)
  • 225 grams fresh Shiitake mushrooms, stems removed, caps sliced, (8 oz)
  • 1 cup chicken stock, or vegetable stock, fresh or from powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped, more for serving
  • 1/4 cup Romano cheese, grated, or Parmesan, more for serving
  • 500 grams dry Fettuccine pasta

Using Japanese Mushrooms

  • 225 grams fresh Shiitake mushrooms, stems removed, caps sliced, (8 oz)
  • 300 grams Buna Shimeji mushrooms, roots removed, separated, (10 oz)
  • 150 grams White Shimeji mushrooms, roots removed, separated, (5 oz)
  • 300 grams Enoki mushrooms, roots removed, separated, 10 oz)

Instructions
 

  • In very large skillet, heat oil over medium heat, when hot, and add the Pancetta. Cook for 10 minutes or until crisp. Add shallots and cook for 3 more minutes, then add garlic and rosemary, and cook for 1 minute. Add the tomato paste and cook for 2 minutes.
  • Add butter and all the mushrooms and stir. Increase heat to medium high. Cover and cook for 5 minutes. Remove lid and cook for another 5 minutes.
  • Add the broth, season with salt and pepper as desired and cook uncovered for 15 minutes or until most of the liquid is gone and mushrooms are nice and tender.
  • While the mushrooms are cooking, heat a pot of salted water to boiling, then cook the fettuccine to just tender. Scoop out 1 cup of pasta water and reserve, drain the rest of the water and set the pasta aside.
  • Add the parsley and Romano cheese to the mushrooms. Add a little of the pasta water to make a creamy and thick sauce. Add only a little water at a time until you achieve the creamy consistency as desired.
  • Serve over the hot pasta and garnish with parsley and Romano cheese as desired. Enjoy.

Using the Japanese Mushrooms

  • The steps stay the same. Note about the Enoki and Shimeji mushrooms, these two types have root bundles, so adjust the weights of the mushrooms as needed, I know I will but extra just to make sure.

Notes

I will price this on the Japanese mushrooms once I have them on hand, for now, this is fair cost. And for pancetta, never seen it it here so I will use bacon.
Recipe provided by good friend, Patti Stone.
United States.
* Fair Value $1.01 to $1.50 per Serving,MUSHROOMS,PASTA
Homemade Hot Dogs
August 30, 2018 Lee
1 Comment

Homemade Hot Dogs

Adapted from several internet recipes.
This was an experiment, and it turned out very well! I only used collagen casings and that was spot on, I am not a fan of hot dogs with a skin. These can be all beef, all pork, or a combination. For this first experiment, I made them as listed here, which is a combo of beef and pork. No food processor will be used, just ample use of my electric grinder and a mortar and pestle. Keeping the grinder and meats cold is essential. I used collagen casings which are removed after simmering in water. Feel free to use casings of your choice.
5 from 1 vote
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Lunch, Main Dish
Cuisine American, German
Servings 16 6 inch hot dogs

Ingredients
  

  • 500 grams lean pork, cubed, (1 lb)
  • 350 grams lean beef, cubed, (¾ lb)
  • 120 grams pork fat, cubed, (¼ lb)
  • ¼ cup onion, diced
  • 1 clove garlic, peeled, sliced
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground marjoram
  • ¼ teaspoon ground mace, or nutmeg
  • ½ teaspoon mustard seed
  • 1 teaspoon sweet paprika
  • 1 teaspoon white pepper powder
  • 1 egg white
  • 1½ teaspoons sugar
  • 1 teaspoon salt
  • ¼ cup milk
  • ½ teaspoon liquid smoke
  • sausage casings, your preference, as needed

Instructions
 

  • Place the onion, garlic, and mustard seed into a mortar. Feel free to use a food processor for this. The mortar we have is the granite type, weighs in at about 20 pounds. Need something mashed quick, use the granite mortars.
  • Pound to a sort of smooth paste.
  • Place the contents of the mortar into a mixing bowl then add the egg white, sugar, salt, coriander, marjoram, mace, paprika, white pepper, sugar, and salt. Mix well. Add the milk and mix that in well. Place seasoning mixture in the fridge while you continue.
  • Thoroughly wash, rinse, and dry the grinder parts that will have contact with the meat, the plate you are going to use is the fine plate, then place the parts (not the motor assembly) in the fridge to chill.
  • Cut the beef, pork, and fat, one at a time, into cubes that will fit into your grinder. As each item is cubed, place in the fridge to chill.
  • Assemble your grinder using the fine plate. Remove and grind the meats and fat separately, place all in a large mixing bowl. For this photo, I ground the beef first, visible a little on the left, then the fat, then the pork on top.
  • Using your clean hands or wearing gloves, mix the meats together, then mix in the seasoning mix, then mix in the liquid smoke.
  • Run the mixture through the grinder again. Place mixture in the fridge to chill. Now wash, rinse, and dry the grinder parts that had contact with the meat. When dried, place in the fridge as well.
  • When 30 minutes have passed, assemble the grinder again, and then, you guessed it, run the meat mixture through the grinder again, also using the fine plate. The mixture is pretty much a near paste now, which is desired.
  • Stuff the casings in your preferred way, using the grinder, a funnel, or sausage stuffer.
  • I measure out the collagen casings in 14 inch sections.
  • Lightly oil the stuffer tube for first use and thread the casing onto the tube, tie the end off with string, then puncture a hole right near the knot to let air escape when you start. Fill the casing to the end, after all casings are stuffed, tie a string at the 6 inch mark, no need to twist, just tie, then tie another at the 12 inch mark, cut off the tails of the strings and squeeze out the remaining sausage mix after where you tied it, put that back in the bowl with the sausage mixture. Repeat this using all the meat mixture. Leave the sausages in 12 inch lengths, do not cut them apart.
  • Heat a pot of water to simmering, when hot, place the links in the water for 20 minutes.
  • Remove the links and place in a large bowl or pot of ice water and allow the links to shock and chill, this stops the cooking.
  • Remove the links from the ice water
  • Cut off the opposite ends of the links, no need to cut the center, and squeeze out the hot dogs, place on a rack to cool further. There is only 15 here, I am the cook, I am allowed to try things. 🙂
  • Now the hot dogs are ready for use. You can store in the fridge (they are cooked) for up to 3-4 days, or freeze them for later use. To prepare them, just pan fry or grill, enjoy in a bun with your favorite sauces and toppings.
  • Fried.
  • Ready to be devoured, simple dish with spicy mustard and ketchup on one, regular mustard and ketchup on another one. Tasty!

Notes

I will price this when I prepare these. I will say Fair cost for now.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: GERMAN,Beef - Sausage,Pork - Sausage
Broccoli & Ham Cheese Casserole
August 20, 2018 Lee
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Broccoli & Ham Cheese Casserole

Almost went into a food coma just adding this. I am a fan of a good, or any, mac & cheese, and broccoli with cheese is a bonus, then add ham, wow! Homemade cheese sauce, always a bonus. On my to cook list. And this is versatile, read the variants. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 340 grams dry macaroni, (12 oz)
  • 1/4 cup butter, 1/4 block, (1/2 stick)
  • 1/4 cup all purpose flour
  • 1 cup cream, heavy, whipping, or light
  • 1/2 teaspoon mustard powder
  • 2 cups Sharp Cheddar cheese, shredded
  • 1 cup Gruyere cheese, shredded, or Jarlsberg, Gouda, or Cheddar
  • 1/2 cup Parmesan cheese, grated
  • 3 cups broccoli florets, plus stem, the stem is just as good
  • 2 cups cooked ham, cubed

For the Topping

  • 1 cup bread crumbs, OR make from a shortcut
  • 1 tablespoon butter, melted
  • 1/3 cup Parmesan cheese, grated

Instructions
 

  • Preheat your oven to 200 C (400 F). Get out a 9x13 baking dish and grease that with butter, set the dish aside.
  • Cook pasta in a pot of boiling salted water, add the broccoli during the last 2 minutes of cooking the pasta to make them tender yet crisp. Drain the pasta and broccoli under cold water to stop the cooking.
  • In a large sauce pan, melt the butter. When melted, whisk in the flour and allow to cook for 2 minutes, while whisking. Slowly whisk in the cream of your choice, plus the milk, onion and mustard powders. Continue to whisk until thickened. Remove from heat and stir in the cheeses until melted, there, you just made a cheese sauce.
  • Add the drained pasta and broccoli to a large mixing bowl, mix in the ham, then mix in the cheese sauce. Pour the mixture in the prepared baking dish.
  • Mix together the Topping ingredients and sprinkle over the baking dish.
  • Bake for 20-25 minutes or until just heated through. Do not over cook this, that advice comes from the author of the recipe, so best to pay attention to that.

Notes

I will price this when I get ham again in the city. For now, I will say Fair cost per serving based on the cheeses used.
Shortcut: Breadcrumbs.
Variants: 1. Use cheeses of your choice.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Baked Frog Legs
July 21, 2018 Lee
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Baked Frog Legs

Adapted from an internet recipe.
Sounds interesting and is on my to cook list. First recipe I have seen for cheese to be used with frog legs. I buy local caught frogs and use the legs only, but the rest of the body is used by some family members so there is very little waste.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan
  • Parchment Paper

Ingredients
  

  • 12 frog legs, skinned, cleaned, (6 pair)
  • 3 slices bread, torn into fine crumbs
  • ½ cup butter, softened, (½ block / 1 stick)
  • 1 egg
  • ¾ cup Parmesan cheese, grated
  • ¼ onion, finely diced
  • 1 teaspoon garlic, smashed and minced
  • pinch ground cumin
  • pinch dried rosemary
  • pinch dried tarragon
  • salt, as desired

Instructions
 

  • Preheat your oven to 180° C (350° F). Fit some foil or parchment paper in the bottom of a 7x11 inch baking dish. (I will verify the size of the dish needed.)
  • Add the ingredients from butter down to salt into a bowl and mix well. Place the bread crumbs in a shallow bowl.
  • Dip a frog leg into the cheese and egg mixture coating it well, let excess drip off. Roll the leg in the bread crumbs, then place in the baking dish.
  • Repeat for remaining legs, keeping the legs evenly spaced in a single layer in the dish. Spoon any remaining cheese egg mixture evenly over the legs.
  • Bake until golden brown, 30-50 minutes. (I will verify the time when I make these.)
  • Serve.

Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)
* Fair Value $1.01 to $1.50 per Serving,FROG
Deep Fried Frog Legs
July 20, 2018 Lee
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Deep Fried Frog Legs

Adapted from an internet recipe.
Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 12 frog legs, skinned, cleaned, (6 pair)
  • 30 saltine crackers, finely crushed
  • 1 cup all purpose flour
  • ½ cup yellow cornmeal
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1 tablespoon black pepper
  • 2 eggs
  • ½ cup milk
  • cooking oil, for frying

Instructions
 

  • Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs).
  • Add the flour, cracker crumbs, cornmeal, onion powder, salt, and pepper to a large zip bag. Zip the bag closed and shake to mix.
  • In a bowl, whisk together the eggs and milk.
  • Heat some oil in a large non stick pan, you want about ½ inch of oil. You want the oil hot but not smoking.
  • When the oil is hot. Dip a few frog legs in the egg mixture and let the excess drip off, then place in the zip log bag with the flour mixture, close, and shake.
  • Remove the legs with tongs (prevents you from getting clumpy, sticky fingers) and carefully place in the hot oil. Repeat with the legs until all are coated and ready.
  • Cook the legs until golden brown on each side, about 3-4 minutes per side.
  • Remove the legs to paper towels to drain.
  • Serve.

Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)
* Fair Value $1.01 to $1.50 per Serving,FROG
Simple Frog Legs I
July 14, 2018 Lee
1 Comment

Simple Frog Legs I

Basic recipe to prepare frog legs. In Thailand, the legs are much smaller than the states. There is large frog legs at Makro at times, imported, and with a hefty price as well, so I prefer the local harvested frogs from the village. No set amounts here, this is a make as much as you want guide. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • milk, as needed, or buttermilk
  • frog legs
  • salt and pepper, as desired
  • all purpose flour, as needed
  • butter, as needed

Instructions
 

  • Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs). Place the legs in a bowl or container.
  • Pour in some milk to just cover the legs, and place in the fridge for 30 minutes. Mix the legs around a few times as they chill.
  • Remove the legs from the milk, add salt and pepper as desired to some flour, then roll the legs in the flour to coat them well.
  • Heat a non stick pan with 3-4 tablespoons of butter. When the butter is sizzling, add the legs.
  • Cook uncovered and turn as needed until golden brown on both sides.
  • Serve and enjoy.

Notes

I bought 3 whole (skinned) frogs at the village market for 60 Baht ($1.81) and just the legs, cleaned with feet removed, came out to 190 grams (6.7 oz). I will say 6 small legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)
Shortcut: Buttermilk.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,FROG
Petah’s Cajun Sausage Dish
June 27, 2018 Lee
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Petah's Cajun Sausage Dish

Petah Wheetstraw, United States.
This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 packages Johsonville Cajun Chicken Sausage, (12 oz / 4 links each)
  • 250 grams raw shrimp, peeled, deveined, tails removed, (8 oz)
  • 1 cup chicken stock, fresh or from powder, or vegetable stock
  • 2 onions, chopped
  • 3 fresh Jalapeno peppers, chopped
  • 4 sweet peppers, your choice, chopped, red bell would be tasty
  • 4 cloves garlic, smashed and minced
  • 1 can diced tomatoes, (16 oz / 454 g)
  • salt and pepper, to taste
  • Cajun seasoning, Shortcut
  • olive oil, as needed

Instructions
 

  • Slice the sausages on an angle, about ¼ inch thick slices. Heat a splash of olive oil in a large non stick pan and cook the sausage until nicely browned. Remove from the pan and set aside.
  • Same pan, heat a little more olive oil then add the onion, peppers, and garlic. Season with salt, pepper, and Cajun seasoning to taste, and cook until the veggies are just soft.
  • Add the stock to the pan and bring to a boil.
  • Add the sausage and diced tomatoes, stir occasionally until it returns to a low boil.
  • Add the shrimp and simmer until they turn pink then remove from heat.
  • Serve over rice or with a baguette. Enjoy. Photo provided by Petah Wheetstraw.

Notes

I will say Fair cost for now until I can locate that particular sausage or a suitable substitute.
Shortcut: Cajun Seasoning.
Variant: 1. Use Creole seasoning in place of the Cajun seasoning.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Sausage
Tuna Casserole IV
June 9, 2018 Lee
4 Comments

Tuna Casserole IV

This comes from a good friend in Thailand and is highly recommended. I like the use of the cheese pasta sauce. I made this on 27 June 2018, outstanding! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3-4 cups bow tie pasta, or any bite size pasta
  • 2-3 cans tuna, drained, or 1 - 1 1/2 cups fresh cooked
  • 1/2 can corn nibblets, or 3/4 cup fresh cooked
  • 1 jar Artisan 3 Cheese Pasta Sauce, 411 gram jar
  • 1-2 cups Cheddar cheese, shredded
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 200 C (400 F). Spray a 9x13 baking dish with olive oil.
  • Cook the pasta in a pot of boiling salted water until just tender. Drain and add pasta to the baking dish.
  • Add the tuna, corn, cheese pasta sauce and mix together well. Season with salt and pepper as desired.
  • Spread the mixture out evenly and sprinkle the shredded cheese on the top, use as much cheese as you like.
  • Bake for 15-20 minutes or until the casserole is bubbly.
  • Serve and enjoy.

Notes

The cheese sauce, in Thailand, is available from Lazada if you reside outside of a major city, cost is 178 Baht for a jar, which is not bad, it is a very good sauce. The Cheddar cheese will use 1/2 of a 200 gram block, about 90 Baht for that. For 6 servings, this is about $1.40 per serving.
Shortcuts: Fresh Tuna, Fresh Corn (Pressure Cooker).
Variants: 1. Use peas in place of the corn. 2. Use the higher quantities of Cheddar and tuna (highly recommended). 3. Add some sauteed onions. 4. Add some sauteed diced red bell pepper. 5. (Highly recommended.) Use the following measurements: 10 oz / 285 g dry bow tie pasta, 22 oz / 624 g jar Prego Homestyle Alfredo Sauce, 3 cups of shredded Cheddar cheese, 1 standard can of peas, I made this combination on 4 Aug 2019 and it was perfect.
Recipe and variants 3-4 provided by good friend, Kurt Hammerschmidt.
Thailand.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA
Pork Chops (Pressure Cooker)
June 8, 2018 Lee
1 Comment

Pork Chops (Pressure Cooker)

Adapted from an internet recipe.
This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker with 80 kPa (12 psi) pressure, so this will work as stated for electric pressure cooker. I used my 9 liter (9½ quart) stove top pressure cooker. Follow you pressure cooker safety instructions at all times.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 4 thick cut pork chops, ¾ inch thick, bone in
  • 2-3 tablespoons butter
  • salt and black pepper, as desired
  • 1 cup vegetable stock, or pork or chicken stock

Optional - To Make Gravy

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions
 

  • Add the butter to your pressure cooker, keeping lid off for this part, and heat. when melted, add two pork chops to the cooker and season with salt and pepper as desired and brown the chops for about 2 minutes. (I was snap happy with the camera and took the photo before the salt and pepper.)
  • Turn the chops over and brown the other side, season with salt and pepper as desired. Remove to a bowl and add more butter if needed. repeat with the two remaining chops.
  • Add the vegetable stock and the first two chops to the cooker, place the lid on, add the weight (the jiggler) and turn heat to high. When the jiggler starts to vent pressure and starts moving, set your timer for 10 minutes and reduce heat to low or medium to keep the jiggler moving and venting pressure.
  • When 10 minutes have passed, turn off heat and move the cooker to an unused burner and allow the cooker to release pressure naturally.
  • When you have indication that the pressure cooker had no pressure inside, open the pressure cooker.
  • Optional, but worth it. Remove the chops from the pressure cooker, leaving the liquid in the pot. Mix together the cornstarch and 2 tablespoons of water in a cup. Place the pot back on low heat, no lid this time, and when hot, whisk in the cornstarch slurry and whisk until thickened, there, you just made pork gravy.
  • Ready to plate. While the pressure cooking is working, or cooling down, make your side dishes. The 3 pots on the counter, left to right, gravy, daikon, and mashed potatoes, which I cooked the potatoes in the pressure cooker right before making the chops, and mashed while the cooker was working on the chops.
  • Served.

Notes

And like an idiot, I forget to get the price on the pork chops at Tesco, will update this once I go back up to the city.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pork - Pressure Cooker
Fresh Pear Pie
June 2, 2018 Lee
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Fresh Pear Pie

This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 9 inch pie crusts, OR make from a shortcut
  • 1/2 cup sugar
  • 3 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • 5 cups fresh pears, cored, peeled, and sliced
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 egg

Instructions
 

  • Preheat your oven to 230 C (450 F). Place a baking sheet on the bottom rack.
  • Add the pear slices to a large mixing bowl. Mix together the sugar, flour, nutmeg, and lemon zest and sprinkle over the pears and toss to mix in.
  • Roll out the first crusts and line a 9 inch pie dish, pour in the pear mixture.
  • Roll out the second pie crust and place on top of the pie, flute the edge to your preference. Cut a few slits in the top crust.
  • Beat the egg with a tablespoon of water, brush this on the top then sprinkle some sugar on the top (makes a nice and golden crust to give a sweet crunch).
  • Place pie on the baking sheet and bake sheet for 10 minutes, then reduce the temp to 180 C (350 F) and bake for another 35 to 40 minutes, or until the crust is golden brown.
  • Cool for several hours before serving. Serve with whipped topping or ice cream as desired.

Notes

I will say Fair cost per serving until I can locate fresh pears again.
Shortcut: Pie Crust.
Adapted from an internet recipe. 
* Fair Value $1.01 to $1.50 per Serving,DESSERTS