 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
I have not tried this pie. I'm posting this for safe keeping. I found this recipe at Kraft. Use Bartlett or Bosc pears for best results. Ingredients:
6 cups thinly sliced peeled pears |
1/2 cup firmly packed brown sugar |
3 tablespoons minute tapioca |
1 tablespoon lemon juice |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
15 ounces refrigerated pie crusts |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Mix pears, brown sugar, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand 15 minutes.
2. Preheat oven to 400. Prepare pie crusts as directed on package for 2 crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits into top crusts to allow steam to escape.
3. Bake 45-50 minutes or until juices form bubbles that burst slowly. Cool.
|
|