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Publisher Photo
My husband loves all kinds of fruit, so he's a big fan of this fast-to-fix pie. The lemon and pear flavors taste fantastic together.—Carolina Hofeldt, Lloyd, Montana
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2 large eggs, lightly beaten
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 1 teaspoon grated lemon peel
  • 3 cans (15 ounces each) pear halves, drained and cubed
  • 1 unbaked pastry shell (9 inches)

Directions

In a saucepan, combine the first five ingredients. Cook and stir over low heat for 10 minutes or until thickened and bubbly. Remove from the heat; fold in pears. Pour into pastry shell.
Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack for 1 hour. Store pie in the refrigerator. Yield: 6-8 servings.
Originally published as Lemon Pear Pie in Country Woman July/August 2001, p35

  • 2 large eggs, lightly beaten
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 1 teaspoon grated lemon peel
  • 3 cans (15 ounces each) pear halves, drained and cubed
  • 1 unbaked pastry shell (9 inches)
  1. In a saucepan, combine the first five ingredients. Cook and stir over low heat for 10 minutes or until thickened and bubbly. Remove from the heat; fold in pears. Pour into pastry shell.
  2. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack for 1 hour. Store pie in the refrigerator. Yield: 6-8 servings.
Originally published as Lemon Pear Pie in Country Woman July/August 2001, p35

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MY REVIEW
Lonna User ID: 2652359 80505
Reviewed Feb. 7, 2010

"very good. I will make this one offten"

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