Pear praline pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown sugar; packed |
| ½ | cup | Pecans; chopped |
| 5 | Pears, packham, comice, bartlett, bosc cored and sliced | |
| ⅔ | cup | Sugar |
| ¼ | cup | Flour |
| ⅓ | cup | Flour |
| ¼ | cup | Unsalted butter |
| ½ | teaspoon | Lemon zest; grated |
| ½ | teaspoon | Ground ginger |
| pinch | Salt | |
| 1 | 9 inch pie shell; unbaked | |
Directions
PECAN PRALINE TOPPING
FILLING
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven to 350 F.
First prepare the topping by mixing the brown sugar, pecans, and flour in a bowl. Cut in the butter and blend until the mixture resembles very coarse cornmeal. Prepare the filling by tossing the pears with the sugar, flour, lemon zest, ginger, and salt. Stir until the pears are well coated.
Sprinkle ¼ of the pecan mixture over the pie crust. Top with the pear mixture and sprinkle with remaining pecan topping.
Bake for 40 mins. Serve hot or cold, with ice cream or whipped cream, if desired.