| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Ripe pears |
| 1 |
|
Egg |
| 2/3 |
c |
Sour cream (light is OK) |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Flour (Wondra) |
| 1/4 |
ts |
Nutmeg (optional, but recommended) |
| 5 |
tb |
Sugar |
| 5 |
tb |
Brown sugar |
| 1 1/2 |
c |
Chopped walnut pieces (optional, but recommended) |
| 2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
Place pie crust in glass pie dish (9 inch).
Beat egg lightly in bowl. Add sour cream, sugar, vanilla, flour and
optional nutmeg to beaten egg. Blend until smooth. Peel, core and slice
pears thinly. Add pear slices to custard in the bowl. Toss pear slices in
the custard until all pear slices are coated with custard. Place the coated
slices in pie dish with the uncooked pie crust. Arrange the coated sliced
pears in the crust to be more or less flat. Mix all topping ingredients,
except the nuts (if used), together. Sprinkle the nuts evenly over the top
of the pie. Pour all of topping on top of pie and smooth out the topping.
Bake at 375 F. (glass pie dish) for 1 hour and 10 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”