The Iconoclast baker saw that pears were on sale over the weekend.  The price was right because the pears were pretty darn soft.

However, knowing that a pie can’t distinguish between over-ripe and ripe fruit, four large, over-ripe, red pears went to the Icon kitchen.

To make things interesting we also bought 2 large apples that weren’t too soft or too stiff.

Here’s what happened next.

• Peel four large pears and slice into small chunks
• Peel two large apples and slice into small chunks
Mix the slices

In a separate bowl add:

• One-half cup sugar
• 1 ½ tablespoons of cornstarch
• Pinch of salt
• 1 tablespoon lemon juice, or squeeze some of a real lemon into the bowl
• 2 tablespoons cold butter, cut into small pieces

Stir the dry ingredients into the fruit mix and mix well.

Pour mixture into a crust in a deep-dish pie plate. (Spray the plate with oil first.)

For a topping, add 2 tablespoons brown sugar with 2 tablespoons whole-wheat flower. Using your hands, pread the mixture on the top of the pie.

Have the oven turned to 400 degrees and place pie in oven for 30 minutes.

Turn down the oven to 375 and turn the pie 180 degrees and bake for an additional 35 minutes.

The most difficult part is taking the pie out of the oven and gathering the patience to wait for it to cool.

Based on the photo showing how much of the pie the Iconoclast already ate before the photo was taken, we call this the 7 O’clock Icon Pear-Apple Pie.

Think of a clock when you look at the photo.