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Pear Pie With Walnut Crust

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CATEGORY CUISINE TAG YIELD
Grains Veg01 1 Servings

INGREDIENTS

A little softened butter for
the pan
2 c Walnuts
1/2 c Unbleached white flour
3 T Brown sugar, packed
1/4 t Salt
1/4 t Cinnamon
3 T Water, as needed About
5 Average-sized firm ripe
pears 5 to 6
2 T Unbleached white flour
3/4 t Cinnamon
3 T Brown sugar, packed
or more to taste
Grated zest of 1 lemon
1 T Fresh lemon juice
A pinch of salt

INSTRUCTIONS

Preparation time: 35 minutes of work, plus 35 minutes to bake Yield:
One 9- or 10-inch pie  A cross between a pie and a tart, this dessert
is especially  wonderful if served slightly warm, with lightly
sweetened whipped  cream or vanilla ice cream.  D'Anjou, Comice, or
Bartlett pears work best in here. You can use  Bosc, but they cook down
less, and will remain quite firm even after  being baked.  If you like
a combination of textures, try mixing 1 or 2 Bosc pears  with a softer
variety.  The crust can be made several days in advance. Wrap it in a
sealed  plastic bag and store in the refrigerator.  Crust: 1)
Generously grease a 9- or 10-inch pie pan with butter.  2) Place the
walnuts plus 1/4 cup of the flour in a food processor  with the steel
blade attachment - or a blender. Pulse on and off  until the nuts are
ground to a fine meal. (If using a blender, grind  the nuts in 3 or 4
batches rather than all at once.)  3) Transfer the walnuts to a bowl,
and add the remaining flour along  with the sugar, salt, and cinnamon.
Mix with a fork until uniformly  blended.  4) Add water 1 tablespoon at
a time, mixing after each addition,  until the dough holds together
when squeezed. (Add just enough water  to enable the dough to adhere,
but not so much that it becomes  sticky.)  5) Use your hands to press
the dough evenly into the bottom and sides  of the buttered pie pan.
Set aside while you make the filling.  Filling    Preheat oven to
375øF.    Peel and slice the pears, and place them in a medium-sized
bowl.  Gradually sprinkle in the flour as you toss the slices gently.  
Add cinnamon, sugar, lemon zest and juice, and salt. Stir gently.  
Spread the filling into the unbaked crust. Bake for 35 minutes.  
Serve the pie warm, with vanilla ice cream or lightly-sweetened
whipped cream on the side.  www.molliekatzen.com 2/99  Recipe by:
Adapted from "Still Life With Menu."  Converted by MM_Buster v2.0l.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3242
Calories From Fat: 1630
Total Fat: 192g
Cholesterol: 0mg
Sodium: 1166.1mg
Potassium: 2232.2mg
Carbohydrates: 367g
Fiber: 45.8g
Sugar: 207.3g
Protein: 56.2g


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