Double-Crust Pear Pie Recipe

Double-Crust Pear Pie Recipe
Double-Crust Pear Pie Recipe photo by Taste of Home
Publisher Photo

Double-Crust Pear Pie Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

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

Nutritional Facts

1 piece: 412 calories, 14g fat (6g saturated fat), 10mg cholesterol, 201mg sodium, 70g carbohydrate (36g sugars, 3g fiber), 2g protein.

  • 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
  1. In a large bowl, combine the sugar, cornstarch, lemon peel, aniseed and lemon juice. Add pears and toss gently.
  2. 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.
  3. 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.
Originally published as Double-Crust Pear Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p130

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDouble-Crust Pear Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review