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Fresh Pear Pie

Fresh Pear Pie
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."
6-8 ServingsPrep: 30 min. Bake: 50 min. + cooling

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.
© Taste of Home 2013

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Fresh Pear Pie (continued)

Nutrition 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.
© Taste of Home 2013