Yield: 1 servings
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|4 cups||NW Bartlett Pears; pared, cored and|
|\N \N||Sliced; (4 to 5)|
|2 tablespoons||Cold water|
|1 cup||Heavy cream|
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.
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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