Double-Crust Pear Pie Recipe

Double-Crust Pear Pie Recipe photo by Taste of Home

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Thanksgiving dinner guests will be pleasantly surprised to see this pretty dessert on the table instead of the usual apple pie. The amount of anise flavor is just right.

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Double-Crust Pear Pie Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 6-8 Servings

20 40 60

Ingredients

2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated lemon peel
1-1/2 teaspoons crushed aniseed
1-1/2 teaspoons lemon juice
5 cups thinly sliced peeled ripe pears (about 5 medium)
Pastry for double-crust pie (9 inches)
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Directions

In a large bowl, combine the sugar, cornstarch, lemon peel, aniseed and lemon juice. Add pears and toss gently.
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 400° for 40-45 minutes or until filling is bubbly and pears are tender. Cover edges with foil during the last 20 minutes to prevent overbrowning. Combine glaze ingredients; gently spread over hot pie. Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 412 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 201 mg sodium, 70 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Double-Crust Pear Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p130