| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruit, Ies & pastr |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 4 |
c |
NW Bartlett Pears; pared, cored and |
|
|
Sliced; (4 to 5) |
| 3/4 |
c |
Flour |
| 1/4 |
c |
Cornmeal |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 2 |
tb |
Cold water |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
CORNMEAL PASTRY
Combine sugar, flour, cinnamon and nutmeg; toss with pears. Turn mixture
into cornmeal pastry-lined pie pan. Pour cream over pears. Bake at 425
degrees F 15 minutes; reduce heat to 375 degrees F and bake 35 to 40
minutes longer or until filling bubbles and pears are tender.
Cornmeal Pastry
Combine flour, cornmeal and salt. Cut in shortening until crumbly. Add cold
water, 1 tablespoon at a time until flour mixture is moistened. Roll dough
to fit a 9-inch pie pan. Flute edges. Makes 1 (9-inch) crust.
Quantity: Makes 1 (9-inch) pie.
Always be sure to use ripe pears.
Per serving: 2633 Calories (kcal); 159g Total Fat; (53% calories from fat);
22g Protein; 289g Carbohydrate; 326mg Cholesterol; 1162mg Sodium Food
Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 31
1/2 Fat; 10 Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: the ultimate”