 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
12 large firm bosc pears, peeled and sliced |
1 cup firmly packed light brown sugar |
1/4 cup all-purpose flour |
1/4 cup butter or margarine |
1/2 cup chopped pecans, toasted |
1 tablespoon fresh grated ginger |
1 teaspoon grated lemon rind |
1 (15-ounce) package refrigerated piecrusts |
1 large egg |
1 tablespoon water |
Directions:
1. Toss sliced pears with brown sugar and flour.
2. Melt butter in a large skillet over medium-high heat; add pear mixture, and cook, stirring often, 10 minutes or until tender. Remove from heat, and stir in pecans, ginger, and lemon rind.
3. Spoon mixture into a lightly greased 2-quart baking dish.
4. Roll piecrusts to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling. Reroll remaining strips and scraps. Cut leaf shapes from piecrust using a small 1-inch leaf-shaped cookie cutter. Use a paring knife to gently score designs in leaves, if desired. Arrange leaf shapes around inner edge of the baking dish, forming a decorative border over ends of lattice.
5. Whisk together egg and 1 tablespoon water; brush over piecrust.
6. Bake at 425° for 20 to 25 minutes or until golden brown.
|
|