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"There is such exquisite charm in this lovely B&B. I am so glad to have had an opportunity to stay here.". - Tanya Kozak, Coquitlam, BC

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Pear Pie

March 16, 2014 - Recipes


This is another recipe I learned at the Cordon Bleu Cooking School. We knew this would never go on the McGee's Inn breakfast menu, but that doesn't mean we can't enjoy it ourselves.


*  Butter pan and leave in fridge
*  1 pc miniature pear

Shortcrust    370 degrees  50 minutes
*  150 gr butter (very soft - soften butter in bain marie but don’t melt)
*  Cream with  95 grams icing sugar
*  Pinch of salt
*  30 grams almond powder
*  Add almond powder to flour
*  250 grams flour
*  1 egg
*  vanilla
* Add to flour
Work pastry
Let rest a minimum of 1 hour to overnight (softer dough)

Roll dough over rolling pin - rest again ½ hour
Put beans on parchment onto dough to prevent the crust from shrinking while cooking

Cook at 350 degrees for 15 minutes

*  500 grams  pears - drain 9 half pears

*  75 grams sugar for caramel (little bit of water)
*  125 ml cream
*  125 grams milk
Mix milk and cream together 

Add eggs
Whisk - add sugar, cornstarch add melted butter - strain
*  25 grams butter (melted)
*  1.5 eggs
*  15 grams sugar
*  25 grams cornstarch
*  Vanilla

Put pan in oven so it is hot when pie goes in
Drizzle  caramel over pear
*fresh pears = cook in pan with butter and then put caramel in pan (caramel cooked in separate pan)

Pour custard over - bake 15-20 minutes

Embellish with chocolate shavings and icing sugar

A course at the Cordon Bleu Cooking School is a wonderful adventure. They offer week long courses in cakes, sauces and lots more.

Take the course and stay at McGee's Inn and you are only a short walk to the School.