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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pounds pears, peeled and diced |
1 pound raisins |
3 1/2 cups sugar |
1/3 cup cider vinegar |
1/2 teaspoon salt |
1 1/2 teaspoons ground nutmeg |
1 1/2 teaspoons ground cinnamon |
1 1/2 teaspoons ground allspice |
1 1/2 teaspoons ground cloves |
1 (15-ounce) package refrigerated piecrusts |
1/2 cup chopped pecans, toasted |
1 large egg, lightly beaten |
Directions:
1. 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.
2. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions.
3. Stir pecans into pear mixture; spoon into piecrust.
4. 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.
5. Bake on lowest oven rack at 350° for 1 hour or until golden brown, shielding with aluminum foil to prevent excessive browning, if necessary.
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