| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Ruit |
8 |
servings |
INGREDIENTS
| 4 |
|
Firm ripe USA Red Anjou pears; cored and coarsely |
|
|
Diced |
| 1/2 |
|
Lemon; juiced |
| 1/3 |
c |
Granulated sugar |
| 1/3 |
c |
All purpose flour |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
c |
Diced dried apricots |
| 1/2 |
c |
Finely chopped pecans |
|
|
Pastry dough for double crust pie |
| 2 |
tb |
Butter; cut into small |
|
|
Pieces |
INSTRUCTIONS
Pre-heat oven to 350° F. Gently toss diced pears with lemon juice. Mix
together sugar, flour, cinnamon, apricots and pecans. Gently mix together
pears and dry ingredients. Pour into prepared bottom pie crust. Dot top of
pear mixture with butter pieces. Top either with a full crust, or cut top
crust into lattice. Crimp crust edges. If using a top crust, cut several
slits to vent the pie. Bake at 350°F for 45-50 minutes, or until golden
brown. Remove from oven and cool on rack.
Always be sure to use ripe pears.
Per serving: 59 Calories (kcal); 3g Total Fat; (41% calories from fat);
trace Protein; 9g Carbohydrate; 8mg Cholesterol; 30mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe by: http://www.usapears.com/
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