Yield: 8 servings
|4||Firm ripe USA Red Anjou pears; cored and coarsely|
|⅓ cup||Granulated sugar|
|⅓ cup||All purpose flour|
|1 teaspoon||Ground cinnamon|
|½ cup||Diced dried apricots|
|½ cup||Finely chopped pecans|
|Pastry dough for double crust pie|
|2 tablespoons||Butter; cut into small|
Pre-heat oven to 350° F. Gently toss diced pears with lemon juice. Mix together sugar, flour, cinnamon, apricots and pecans. Gently mix together pears and dry ingredients. Pour into prepared bottom pie crust. Dot top of pear mixture with butter pieces. Top either with a full crust, or cut top crust into lattice. Crimp crust edges. If using a top crust, cut several slits to vent the pie. Bake at 350°F for 45-50 minutes, or until golden brown. Remove from oven and cool on rack.
Always be sure to use ripe pears.
Per serving: 59 Calories (kcal); 3g Total Fat; (41% calories from fat); trace Protein; 9g Carbohydrate; 8mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.