Winter pear nut topped pie

Yield: 1 servings

Measure Ingredient
4 \N Fresh USA Pears; Anjou or Bosc
2 tablespoons Flour
½ cup Dark corn syrup
¼ cup Brown sugar
1 dash Salt
2 tablespoons Butter
1 tablespoon Lemon juice
1 cup Sifted flour
½ teaspoon Salt
¼ cup Finely chopped walnuts or pecans
⅓ cup Shortening
2 tablespoons Cold water; (2 to 3)
½ cup Brown sugar
⅓ cup Flour
¼ cup Butter
½ teaspoon Cinnamon
¼ cup Chopped walnuts or pecans



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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