Directions:
- Bring first 9 ingredients to a boil in a large heavy saucepan, stirring often; reduce heat to medium-high, and cook, stirring often, 25 to 30 minutes or until thickened. Cool.
- Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions.
- Stir pecans into pear mixture; spoon into piecrust.
- Roll remaining piecrust to press out fold lines. Cut out and remove leaf shapes from center of piecrust using a leaf-shaped cookie cutter, leaving a 3-inch border around edges. Brush piecrust and leaves with beaten egg. Carefully place piecrust over filling; fold edges under. Make diagonal cuts into edge at 1/4-inch intervals; fold every other piece inward. Arrange leaves on pie.
- Bake on lowest oven rack at 350° for 1 hour or until golden brown, shielding with aluminum foil to prevent excessive browning, if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4808.5 Kcal (20132 kJ) | ||
| Calories from fat | 887.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 98.56g | 152% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 1682.97mg | 70% | |
| Potassium | 6014.48mg | 128% | |
| Total Carbs | 1023.18g | 341% | |
| Sugars | 555.94g | 2224% | |
| Dietary Fiber | 88.3g | 353% | |
| Protein | 34.16g | 68% | |
| Vitamin C | 79.6mg | 133% | |
| Iron | 19.6mg | 109% | |
| Calcium | 454.3mg | 45% | |
| Amount Per 100 g | |||
| Calories | 190.62 Kcal (798 kJ) | ||
| Calories from fat | 35.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 152% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 62% | |
| Sodium | 66.72mg | 70% | |
| Potassium | 238.43mg | 128% | |
| Total Carbs | 40.56g | 341% | |
| Sugars | 22.04g | 2224% | |
| Dietary Fiber | 3.5g | 353% | |
| Protein | 1.35g | 68% | |
| Vitamin C | 3.2mg | 133% | |
| Iron | 0.8mg | 109% | |
| Calcium | 18mg | 45% | |
* 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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