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.
Pear Pecan Pie
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- #16732
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup flour
1 teaspoon lemon juice
1/2 teaspoon lemon rind
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 fresh pears, unpeeled and sliced
1 package (15 ounce size) refrigerated pie crusts
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup butter or margarine, melted
directions
Stir together first 5 ingredients in a large bowl; add pears and toss to coat. Fit 1 pie crust in a 9 in. deep-dish pie plate according to package directions. Arrange coated pears in pie crust. Combine sugar, pecans, butter, stirring until blended. Spoon mixture over pears. Top with remaining pie crust; fold edges under and crimp. Cut several slits in top of pie with a sharp knife. Bake 350 degrees F for 35 minutes.
cook's notes
This can also be put on grill and cooked. Line one side of grill; place pie on the other side on a large piece of aluminum foil. Grill, covered with grill lid, over medium heat for 1 hr. and 15 min.
added by
dharpe10
nutrition data
Nutritional data has not been calculated yet.
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