Autumn — the year’s last loveliest smile.  William Cullen Bryant

When I opened the front door the other morning on my way to snatch a couple of pie pumpkins to use in the making of this Pumpkin-Pear-Maple Spiced Butter, I came upon this leaf hanging by a slender spider’s thread from the oak tree at our front walk.  It was slowly spinning in the calm morning breeze against a bluebird sky.  And I was mesmerized.

For a few minutes, I forgot about pumpkins, took in a long, deep soul-satisfying breath and embraced the moment.

Don’t you just love little surprises?

 What started out as pumpkin butter became pumpkin-pear butter when I realized I had two large, gorgeous Red Bartlett pears that were just begging to be included in the party. And of course, the spices decided to get in on the action and invited the pure maple syrup to tag along.  They all hung out in the slow cooker for the better part of an evening and a day, and I thoroughly enjoyed their company.

Some I canned and some became the filling for a few hand pies that I toted off for sharing with my Sunday School class.  I may have made lots of new friends.  You’ll be my friend as well when you get a taste of these little surprise jewels.  Trust me.

 I glazed these with Salted Caramel Glaze.

Pumpkin-Pear Spiced Maple Butter {Slow Cooker}

2014-09-28 19:33:22

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Ingredients

1. 2 small pie pumpkins, peeled, seeded and cut into 2-inch chunks
2. 2 large Bosc or Red Bartlett pears, peeled, cored and cut into large chunks
3. 1 1/2 cups dark brown sugar
4. 1/4 cup granulated sugar
5. 1/2 cup pure maple syrup
6. 1 lemon, finely zested, reserving the juice
7. 2 Tablespoons apple cider vinegar
8. 1 Tablespoon ground cinnamon (more or less to suit your taste)
9. 1/2 teaspoon ground nutmeg
10. 1/2 teaspoon ground cloves
11. 1 teaspoon ground ginger
12. 1/2 teaspoon salt
13. 1/4 cup apple juice or water

Instructions

1. Mix all ingredients together in the slow cooker. (I used a 5-quart slow cooker.)
2. Stir well, cover and cook on LOW 6-8 hours or overnight until the fruits are very tender. You can cook on HIGH if you prefer, but I like the way the flavors develop cooking all night on LOW.
3. Using an immersion blender, blend the pumpkin-pear mixture until smooth.
4. Use as is or allow to thicken by setting the lid ajar and turning the slow cooker to keep warm for 5-6 hours, stirring every hour. We like ours thick enough for a spoon to stand upright in it.
5. If canning, process in a pressure canner for 10 minutes (as for applesauce) or follow the manufacturer's directions.
6. For hand pies, see the general guidelines for making hand pies.

Notes

1. Depending upon the size of the pumpkins and pears, this will make 8 - 12 4-ounce jars.
2. This makes a tasty filling for hand pies or used as a topping for biscuits, toast or oatmeal.
3. Glaze with Salted Caramel Glaze, if desired: http://diningwithdebbie.net/?p=1278

By Dining With Debbie

Dining With Debbie https://diningwithdebbie.net/

 General Directions for Hand Pies

While I really think my Never Fail Pie Crust is an excellent choice for pies, I give in to convenience when it comes to hand pies.  I use commercially prepared pie crusts from the refrigerator section of the grocery (two to a box, rolled) and think they work quite well.  Don’t judge.

I often make up a large batch of these and freeze them for a month or two and use as desired.  You do need to package them carefully for the freezer as it is easy to break the ruffled crusts.

Several years ago I picked up these handy-dandy little presses for about $3.00 (or less) and use them all of the time.  There are 5 presses in my box of various sizes.  I use the one that is almost 5 inches for most of my dessert hand pies.  The larger one is good for my homemade hot pockets; the smaller ones I use of appetizers, empanadas, etc.

You can certainly cut your own using a circle form and a fork to press them closed.

1. Line a large cookie sheet with parchment paper. 
2. Remove the chilled dough from the refrigerator, and let stand at room temperature until slightly softened. 
3. Spoon about 2 tablespoons of the filling onto one half of each circle of dough. Using your fingers, dampen the opposite edge with a little water; fold in half and seal closed, creating a semi-circle.
4. Repeat process with remaining dough. Place the pies on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30-45 minutes.
5. They may be frozen at this point.  Put the baking sheet in the freezer until the pies are nearly frozen solid; wrap in plastic wrap and seal in a freezer bag.
6. To bake,  heat the oven to 375 degrees. Combine  1/4 cup of granulated sugar and 1 teaspoon sugar cinnamon in a small mixing bowl.
7. Remove the chilled hand pies  from the refrigerator, and lightly brush with cold water or cream.
8. Sprinkle the cinnamon sugar over the pies.   Bake until the hand pies are golden brown about 20 minutes.
9. Remove the pies from the oven, and  cool slightly before serving.