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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Field editor Marcia Severson of Hallock, Minnesota says, When I serve this to friends, they often tell me they've never heard of pear pie. Ingredients:
3/4 cup sugar |
3 tablespoons quick-cooking tapioca |
2 tablespoons lemon juice |
2 tablespoons butter |
1 teaspoon grated lemon peel |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
6 large ripe pears, peeled and sliced |
1 package (15 ounces) refrigerated pie pastry |
1 tablespoon 2% milk |
Directions:
1. In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes.
2. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Fill with pear mixture.
3. Roll out remaining pastry. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil.
4. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.
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