Directions:
- In a large bowl, combine the flour, lemon peel and ginger. Add pears; toss gently to coat.
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears.
- Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.)
- Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.26 Kcal (2044 kJ) | ||
| Calories from fat | 200.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.25g | 34% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 12.72mg | 1% | |
| Potassium | 273.25mg | 6% | |
| Total Carbs | 72.54g | 24% | |
| Sugars | 48.23g | 193% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 227.72 Kcal (953 kJ) | ||
| Calories from fat | 93.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 34% | |
|---|---|---|---|
| Cholesterol | 9.48mg | 7% | |
| Sodium | 5.93mg | 1% | |
| Potassium | 127.44mg | 6% | |
| Total Carbs | 33.83g | 24% | |
| Sugars | 22.49g | 193% | |
| Dietary Fiber | 2.5g | 21% | |
| Protein | 1.59g | 7% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 0.4mg | 5% | |
| Calcium | 27mg | 6% | |
* 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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