Fresh Pear Pie
Ingredients
9-Inch
- Pastry for 9-inch Two-crust Pie
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon mace, if desired
- 4 cups sliced pared fresh pears (about 7 medium)
- 1 tablespoon lemon juice
- 2 tablespoon butter
Directions
- Heat oven to 425°. Prepare pastry. Stir together sugar, flour and mace; mix with pears. Turn into pastry-lined pie pan; sprinkle with lemon juice and dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Variation
Canned Pear Pie
Decrease sugar to 1/3 cup and substitute 2 cans (1 pound each) sliced pears, drained, for the fresh pears.
Source: Betty Crocker’s Cookbook - 1972, Page 326.