Pear Pie With No Roll Crust Recipe

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Ingredients:

Serving

1 1/2 cups flour
1 tsp sugar
1/2 tsp salt
1/2 cup canola oil
3 tbsp milk
3 eggs
1/3 cup all-purpose flour
1 cup white sugar
1 tsp almond extract ( vanilla works also)
1/4 cup melted butter
3 pears, peeled, cored and sliced
1 dash cinnamon ( optional) or 1 dash allspice (optional)

Directions:

Preheat oven to 375 degrees.
Use a fork to mix the first three ingredients ingredients in the pie pan to distribute evenly. Add the next two liquid ingredients, mix, and push the crust into place with your hand. Make sure you don't leave too much in the bottom corners so it all cooks evenly. (Note, this crust works with other pies very well.).
Beat the eggs and add in the sugar, extract, then melted butter. Add the flour and beat until smooth. Pour into the pie shell and fan the sliced pears with the slim end towards the middle; sometimes you can only fit two pears depending on their size. I like to add a sprinkle of the spice for visual effects and aroma.
Place pie in 375 degree oven for fifteen minutes. Turn heat down to 350 and continue to cook for 25-35 minutes until done.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	493.27 Kcal (2065 kJ)
Calories from fat	241.56 Kcal
		% Daily Value*
Total Fat	26.84g	41%
Cholesterol	76.75mg	26%
Sodium	798.56mg	33%
Potassium	171.87mg	4%
Total Carbs	57.67g	19%
Sugars	21.97g	88%
Dietary Fiber	5.28g	21%
Protein	6.45g	13%
Vitamin C	2.7mg	4%
Vitamin A	0.1mg	2%
Iron	2.2mg	12%
Calcium	108.2mg	11%

Amount Per 100 g
Calories	279.54 Kcal (1170 kJ)
Calories from fat	136.9 Kcal
		% Daily Value*
Total Fat	15.21g	41%
Cholesterol	43.49mg	26%
Sodium	452.56mg	33%
Potassium	97.4mg	4%
Total Carbs	32.68g	19%
Sugars	12.45g	88%
Dietary Fiber	2.99g	21%
Protein	3.66g	13%
Vitamin C	1.5mg	4%
Iron	1.2mg	12%
Calcium	61.3mg	11%

* 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.

Tastes

salty
savory
bitter
sweet

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