Yield: 1 servings
|4 \N||Fresh USA Pears; Anjou or Bosc|
|½ cup||Dark corn syrup|
|¼ cup||Brown sugar|
|1 tablespoon||Lemon juice|
|1 cup||Sifted flour|
|¼ cup||Finely chopped walnuts or pecans|
|2 tablespoons||Cold water; (2 to 3)|
|½ cup||Brown sugar|
|¼ cup||Chopped walnuts or pecans|
WALNUT OR PECAN PASTRY
WALNUT OR PECAN TOPPING
Core and slice pears. Reserve 6 pear slices for garnish. Toss remaining pear slices with flour. Turn into unbaked walnut or pecan pastry shell.
Combine corn syrup, brown sugar, salt, butter and lemon juice. Heat to melt butter and sugar. Pour over pears. Arrange reserved pear sliced in a circle in center of pie. Sprinkle with Walnut or Pecan Topping. Bake at 400 degrees F. 55 to 60 minutes.
Walnut or Pecan Pastry
Combine flour, salt, and chopped walnuts or pecans. Cut in shortening with pastry blender or two knives until mixture is the consistency of coarse cornmeal. Add cold water, 1 tablespoon at a time, stirring lightly with a fork. Shape dough into a smooth ball. Roll dough to ⅛-inch thickness. Fit into 9-inch pie plate. Turn edge under and crimp.
Walnut or Pecan Topping
Combine brown sugar, flour, butter, cinnamon and walnuts or pecans.
Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears.
Per serving: 2719 Calories (kcal); 139g Total Fat; (44% calories from fat); 19g Protein; 365g Carbohydrate; 186mg Cholesterol; 2336mg Sodium Food Exchanges: 8½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 ½ Fat; 15 Other Carbohydrates Recipe by:
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