| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
French |
Desserts, Fruits, Pies |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Bartlett Pears; * |
| 3 |
tb |
Orange Juice; Frozen, Conc. |
| 1/2 |
ts |
Lemon Rind |
| 1 |
|
Unbaked 9-inch Pie Shell |
| 3/4 |
c |
Unbleached Flour |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon; Ground |
| 1/2 |
ts |
Ginger; Ground |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Butter Or Regular Margarine |
INSTRUCTIONS
SPICY CRUMB TOPPING
* The Bartlett Pears should be pared and thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine the pears, orange juice concentrate and lemon rind in a bowl and
toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare
the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a
preheated 400 degree F. oven for 40 minutes or until the pears are tender.
Cover loosely with aluminum foil after 30 minutes if the top becomes too
brown. Cool on a wire rack before serving.
SPICY CRUMB TOPPING:
Combine the flour, sugar, spices and salt in a bowl. Cut in the
margarine, using a pastry blender, until the mixture is crumbly.
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
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