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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This pie recipe is one of my favorites. The pecan topping gives it a nice crunch. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 teaspoon ground nutmeg, divided |
1/4 teaspoon ground cinnamon |
1/2 cup plus 1 tablespoon cold butter, divided |
1/2 cup chopped pecans |
2 cans (15-1/4 ounces each) pear halves in syrup |
1/4 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
1 unbaked pastry shell (9 inches) |
Directions:
1. In a large bowl, combine the flour, brown sugar, 1/4 teaspoon of the nutmeg and cinnamon. Cut in 1/2 cup butter until mixture resembles coarse crumbs; stir in nuts. Set aside.
2. Drain pears, reserving 1 cup juice. In a large saucepan, combine the sugar, cornstarch, salt, remaining nutmeg and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, peel and remaining butter.
3. Cut pears in half; arrange in pastry shell. Pour sauce over pears; sprinkle with reserved nut topping. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6-8 servings.
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