Directions:
- In a large bowl, combine the sugar, cornstarch, lemon peel, aniseed and lemon juice. Add pears and toss gently.
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
- Bake at 400° for 40-45 minutes or until filling is bubbly and pears are tender. Cover edges with foil during the last 20 minutes to prevent overbrowning. Combine glaze ingredients; gently spread over hot pie. Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.12 Kcal (1001 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.51mg | 0% | |
| Potassium | 177.88mg | 4% | |
| Total Carbs | 61.6g | 21% | |
| Sugars | 47.43g | 190% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 8.3mg | 14% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 124.22 Kcal (520 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.3mg | 0% | |
| Potassium | 92.41mg | 4% | |
| Total Carbs | 32g | 21% | |
| Sugars | 24.64g | 190% | |
| Dietary Fiber | 2.38g | 18% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 4.3mg | 14% | |
| Calcium | 7.6mg | 1% | |
* 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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