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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This pie will close a meal gently with fond recollections of great-aunts and grandmothers. Ingredients:
7 1/2 ounces refrigerated pie crusts |
4 cups peeled and sliced ripe pears |
1/4 cup butter or 1/4 cup margarine, melted |
3 tablespoons light corn syrup |
1 tablespoon lemon juice |
3/4 cup all-purpose flour, divided |
3/4 cup sugar, divided |
2 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/8 teaspoon salt |
1/4 cup butter or 1/4 cup margarine, cut up |
1/2 cup chopped pecans |
Directions:
1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
2. In a bowl, combine pear slices and next 3 ingredients; toss gently.
3. In another bowl, combine 1/4 cup flour, 1/4 cup sugar, cornstarch, and next 3 ingredients, stirring until blended.
4. Drain pear slices, reserving liquid.
5. Arrange one-third of pear slices in piecrust, and sprinkle with one-third of flour mixture.
6. Repeat layers twice, and drizzle with reserved pear liquid.
7. Combine remaining 1/2 cup flour and remaining 1/2 cup sugar; cut in 1/4 cup butter with a pastry blender until crumbly.
8. Stir in pecans; sprinkle over pie.
9. Bake at 450* for 10 minutes; reduce temperature to 350*, and bake 45 more minutes or until golden.
10. Cool pie on a wire rack.
11. Yield: 1 9-inch pie.
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