It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Caramel Pear Pie
- add review
- #13268
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
6 cups sliced peeled pears
1 tablespoon lemon juice
1/2 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 tablespoons sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 pie shell (9"), unbaked
3/4 cup old-fashioned oats
1 tablespoon flour
1/4 cup cold butter
18 caramels, unwrapped
5 tablespoons milk
1/4 cup chopped pecans
directions
Combine the pears and lemon juice in a large non-reactive bowl. In a small bowl, combine 1/2 cup of the sugar, the tapioca, cinnamon, salt and nutmeg. Gently stir the dry mixture into the pears. Let stand for 20 minutes then pour into the unbaked pie shell.
In another bowl, combine the oats, flour and remaining sugar. Cut in the butter until crumbly. Sprinkle over the top of the pears. Bake at 400 degrees F for 40 minutes.
In a saucepan over low heat, combine the caramels and milk. Stir until melted and smooth. Stir in the pecans. Drizzle over top of pie, bake for 10 minutes longer.
added by
supersalad
nutrition data
587 calories, 24 grams fat, 94 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
January 5, 2007
This was a delicious pie. I would recommend using 8 cups of sliced pears if the pears are ripe and soft.