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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My family loves pear pie because it's a little less tart than apple pie. The nutty crust complements the tender fruit and buttery pastry.Kristina Pontier, Hillsboro, Oregon Ingredients:
5 large pears, peeled and sliced |
3/4 cup sugar |
1/4 cup orange juice |
4-1/2 teaspoons quick-cooking tapioca |
1 tablespoon grated lemon peel |
1 teaspoon lemon juice |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 teaspoon minced fresh gingerroot |
pastry for double-crust pie (9 inches) |
1/2 cup chopped pecans |
1/4 cup packed brown sugar |
3 tablespoons butter |
Directions:
1. Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes.
2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
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