Sugar and Spice Pear Pie
TOTAL TIME: Prep: 30 min. + standing Bake: 40 min. + cooling
YIELD: 8 servings.
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
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5 large pears, peeled and sliced
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3/4 cup sugar
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1/4 cup orange juice
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4-1/2 teaspoons quick-cooking tapioca
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1 tablespoon grated lemon zest
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1 teaspoon lemon juice
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/4 teaspoon minced fresh gingerroot
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Pastry for double-crust pie (9 inches)
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1/2 cup chopped pecans
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1/4 cup packed brown sugar
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3 tablespoons butter
Directions
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1.
Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes.
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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.
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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.
Nutrition Facts
1 slice: 516 calories, 24g fat (9g saturated fat), 21mg cholesterol, 308mg sodium, 76g carbohydrate (41g sugars, 5g fiber), 3g protein.
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