Directions:
- Line a 9-in. pie plate with pastry; trim and flute edges.
- In a large bowl, toss pears and cherries with lemon juice and extract. Combine sugar and cornstarch. Add to pear mixture; toss to coat. Spoon into crust. In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling.
- Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.62 Kcal (2280 kJ) | ||
| Calories from fat | 179.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.91g | 31% | |
|---|---|---|---|
| Cholesterol | 20.13mg | 7% | |
| Sodium | 121.4mg | 5% | |
| Potassium | 220.61mg | 5% | |
| Total Carbs | 85.05g | 28% | |
| Sugars | 28.04g | 112% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 220.8 Kcal (924 kJ) | ||
| Calories from fat | 72.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 31% | |
|---|---|---|---|
| Cholesterol | 8.16mg | 7% | |
| Sodium | 49.22mg | 5% | |
| Potassium | 89.44mg | 5% | |
| Total Carbs | 34.48g | 28% | |
| Sugars | 11.37g | 112% | |
| Dietary Fiber | 2.03g | 20% | |
| Protein | 2.65g | 13% | |
| Vitamin C | 2.4mg | 10% | |
| Iron | 0.4mg | 6% | |
| Calcium | 14.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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