| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits, Pies |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Cornstarch |
| 1/4 |
ts |
Ginger; Ground |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Dark Corn Syrup; Karo |
| 2 |
tb |
Butter Or Regular Margarine |
| 1 |
ts |
Lemon Juice |
| 1/2 |
ts |
Lemon Rind; Grated |
| 1 |
|
Unbaked 9-inch Pie Shell |
| 4 |
|
Pears; Medium, * |
| 1 |
c |
Unbleached Flour |
| 1/2 |
c |
Brown Sugar; Firmly Packed |
| 1/4 |
ts |
Ginger; Ground |
| 1/2 |
c |
Butter Or Regular Margarine |
| 1/2 |
c |
Almonds; Coarsely Chopped |
INSTRUCTIONS
ALMOND TOPPING
* The pears should be pared and thinly sliced. There should be about 4
1/2 cup total.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the cornstarch, ginger and salt in a large bowl. Add the corn
syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping
and sprinkle over the pears. Bake in a preheated 400 degree F. oven for
15 minutes, then reduce the heat to 350 degrees F. and bake an additional
30 minutes or until the topping and crust are golden brown. Cool on a
wire rack.
ALMOND TOPPING:
Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter,
using a pastry blender, until crumbly. Stir in the almonds.
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
A Message from our Provider:
“If God is your Copilot – swap seats!”