Slices of fresh pear are layered into a pastry shell, sprinkled with sugar, splashed with lemon juice and dotted with butter. The oven does the rest. Serve this lovely pie with scoops of ice cream or whipped cream.
| Yield: | 1 - 9 inch pie |
| Ingredients | |
| 1 recipe pastry for a 9-inch double crust pie 1/2 cup white sugar 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon lemon zest 5 cups peeled and sliced pears 1 tablespoon butter 1 tablespoon lemon juice | |
- Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
- Arrange pears in layers in a 9-inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 361 cal | Total Fat: | 16.8 g | Cholesterol: | 4 mg | |||
| Sodium: | 321 mg | Carbohydrates: | 51.3 g | Fiber: | 4.4 g | |||
| Protein: | 3.5 g | |||||||
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