Fresh Pear Pie Recipe

Fresh Pear Pie Recipe photo by Taste of Home

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Field editor Marcia Severson of Hallock, Minnesota says, "When I serve this to friends, they often tell me they've never heard of pear pie."

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Fresh Pear Pie Recipe

Prep: 30 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

30 50 80

Ingredients

3/4 cup sugar
3 tablespoons quick-cooking tapioca
2 tablespoons lemon juice
2 tablespoons butter
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 large ripe pears, peeled and sliced
1 package (15 ounces) refrigerated pie pastry
1 tablespoon 2% milk

Directions

In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes.
Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Fill with pear mixture.
Roll out remaining pastry. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil.
Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 445 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 301 mg sodium, 72 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Fresh Pear Pie in Taste of Home October/November 2004, p48