Rich and creamy bartlett pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ⅓ | cup | Flour |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| 4 | cups | NW Bartlett Pears; pared, cored and |
| Sliced; (4 to 5) | ||
| ¾ | cup | Flour |
| ¼ | cup | Cornmeal |
| ½ | teaspoon | Salt |
| ⅓ | cup | Shortening |
| 2 | tablespoons | Cold water |
| 1 | cup | Heavy cream |
Directions
CORNMEAL PASTRY
Combine sugar, flour, cinnamon and nutmeg; toss with pears. Turn mixture into cornmeal pastry-lined pie pan. Pour cream over pears. Bake at 425 degrees F 15 minutes; reduce heat to 375 degrees F and bake 35 to 40 minutes longer or until filling bubbles and pears are tender.
Cornmeal Pastry
Combine flour, cornmeal and salt. Cut in shortening until crumbly. Add cold water, 1 tablespoon at a time until flour mixture is moistened. Roll dough to fit a 9-inch pie pan. Flute edges. Makes 1 (9-inch) crust.
Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears.
Per serving: 2633 Calories (kcal); 159g Total Fat; (53% calories from fat); 22g Protein; 289g Carbohydrate; 326mg Cholesterol; 1162mg Sodium Food Exchanges: 8½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 31 ½ Fat; 10 Other Carbohydrates Recipe by:
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