Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bartlett Pear Pie
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- #12509
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
2 1/2 pounds firm ripe Bartlett pears
directions
For a shortcut, pastry made from a pie mix can be used.
In a large bowl, stir together the flour, mace and cinnamon.
Pare, quarter and core pears. Slice fairly thin; there should be about 6 cups. Add pears to sugar mixture and toss to coat all slices.
Divide pastry mix in half, one part for the bottom part and other part for the top part of pie.
After pouring the pear mixture in the bottom pie crust. Dot with butter or margarine. The same as for apple pie. Add top crust over mixture.
Seal edges well. Press the tines of a fork over the pastry on the rim. To vent, cut (6) 1 to 2 inch slits, radiating from the center of the top crust.
Bake on rack, below center of oven, in a preheated oven, 425 degrees F, for about 40 minutes. When pie is cool and dished out, vanilla ice cream can be added.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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