|Single 8-inch pie shell; homemade or, frozen|
|2 cans||(16 oz) juice-packed pear halves|
|Ground cinnamon; optional|
Spray a 9 or 10-inch glass pie pan with cooking spray and line it with the pastry. If using frozen pie shell, allow it to thaw at room temperature, then transfer to the larger glass pie pan. With your fingertips, gently stretch the pastry until it fits the larger glass pan.
Drain and reserve the juice from the canned pears. Arrange pear halves in the pie shell. Place the pie on the bottom shelf of a pre-heated 425 oven.
Bake until crust is lightly browned, about 20 to 25 minutes.
Meanwhile, simmer the reserved juice in an uncovered saucepan until reduced by half. Remove pie from oven and spoon on the juice.
Sprinkle lightly with cinnamon, if desired. Serve warm or chilled.
Makes 10 servings, 115 calories each.
Recipe by: RECORD-JOURNAL 5/22/96 Posted to recipelu-digest Volume 01 Number 586 by ctlindab@... on Jan 23, 1998
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