Yield: 1 servings
|4 \N||USA Anjou or Bosc Pears; (4 to 5)|
|2 tablespoons||Whole wheat flour|
|2 tablespoons||Lemon juice|
|1 \N||Whole wheat pastry shell; (9-inch)|
|½ cup||Whole wheat flour|
|¼ cup||Brown sugar|
|¼ cup||Soft butter or margarine|
|1¼ cup||Whole wheat flour|
WHOLE WHEAT PASTRY
Core and slice unpeeled pears, reserving 3 slices for garnish. Toss pears with ½ cup sugar, 2 tablespoons whole wheat flour. ¾ teaspoon cinnamon and lemon juice. Place in pie shell. Sprinkle with topping mixture of remaining flour, brown sugar, cinnamon and butter. Bake 50 minutes at 350 degrees. Garnish with reserved pear slices.
Whole Wheat Pastry: Combine whole wheat flour with sugar, oil and milk, mixing well. Mixture will be crumbly. Press into 9-inch pie plate.
Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears.
Per serving: 2067 Calories (kcal); 78g Total Fat; (32% calories from fat); 33g Protein; 330g Carbohydrate; 6mg Cholesterol; 50mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 15½ Fat; 10 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.