Recipe by Julie
"Great fall pie when the Bartletts are ripe."
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1 (9 inch)
pie crust pastry
unsalted butter, softened
1 1/2 tablespoons
Bartlett pears, peeled and chopped
I make this pie with coconut oil instead of butter to make it dairy-free.
I made it exactly to the directions. It was runny and had too much allspice. Next time I will try adding tapioca pudding mix and baking a little longer. I will add more cinnamon and less allspice. I was sad this time though since I made three for my work Christmas party. Everyone was excited to try it and it was just mediocre.
As usual, I lacked some of the ingredients. Only had about 2/3 of the white sugar, so substituted Splenda brown sugar for the rest of the white as well as the brown sugar. Found a recipe for allspice- 1/3 each of nutmeg, cloves and cinnamon. Used salted butter- no unsalted. Greased the bottom of a 9x9 inch pan, because I had no crust.
The result was good, but separated a little, which may have been from the Splenda or the lack of a crust. Tasted like it was missing something, but served over frozen waffles the next morning (drizzled with honey), this pear dish was absolutely delicious! Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Bartlett Pear Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 185
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