Farmhouse bosc pie

Yield: 1 servings

Measure Ingredient
1 pack Dry yeast
¼ cup Warm water; (about 110 degrees F)
½ cup Butter or margarine; softened
1½ cup Flour; divided (1 1/2 to 2)
¼ teaspoon Salt
4 \N Northwest Bosc pears; (about 6 cups)
\N \N Peeled; cored and sliced (4 to 5)
2 tablespoons Orange juice
1 teaspoon Grated orange peel
⅓ cup Sugar
3 tablespoons Cornstarch
1 teaspoon Ground cinnamon
¾ cup Powdered sugar
1 tablespoon Orange juice
¼ teaspoon Grated orange peel


Dissolve yeast in warm water for 5 minutes. In large mixing bowl, combine yeast mixture, butter, ½ cup flour and salt; beat 5 minutes or until smooth. Gradually beat in 1 cup additional flour to make a soft dough.

Knead dough on floured board, kneading in additional flour to make a smooth, elastic dough. Roll dough into circle approximately 18 inches in diameter; gently lift onto greased baking sheet. Gently toss pears with orange juice and peel. Combine sugar, cornstarch and cinnamon; mix gently with pears. Spoon pear mixture onto dough leaving 4 to 5-inch border. Lift edges of dough up and over fruit, leaving a 5-inch circle of pears showing in the center. Bake at 350 degrees F for 30 to 35 minutes or until crust is golden brown and pears are tender. Drizzle with Orange Glaze while still warm.

Orange Glaze: Combine all ingredients. Makes ¼ cup Always be sure to use ripe pears.

Per serving: 2245 Calories (kcal); 94g Total Fat; (37% calories from fat); 24g Protein; 331g Carbohydrate; 248mg Cholesterol; 1482mg Sodium Food Exchanges: 11 Grain(Starch); ½ Lean Meat; 0 Vegetable; ½ Fruit; 18½ Fat; 10 ½ Other Carbohydrates Recipe by:

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