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Fresh Pear Pie

SUBMITTED BY: Marcia Severson

"Field editor Marcia Severson of Hallock, Minnesota says, 'When I serve this to friends, they often tell me they've never heard of pear pie.'"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  30 Min
COOK TIME  50 Min
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 3/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 tablespoons lemon juice
  • 2 tablespoons butter, cubed
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 large ripe pears, peeled and sliced
  • 1 (15 ounce) package refrigerated pie crust
  • 1 tablespoon milk

DIRECTIONS

  1. In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Line a 9-in. pie plate with bottom pastry; add pear filling.
  2. Roll remaining pastry into a 12-in. circle. With a fluted pastry wheel, pizza cutter or sharp knife, cut into eight 1/2-in. strips. Twist strips and position over filling parallel to each other, about 1/2-in. to 3/4 in. apart. Trim strips even with pastry edge. Seal and flute edges. Brush pastry strips with milk.
  3. Cover pie loosely with foil to prevent overbrowning. Bake at 400 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2007 by Nancy A.
Love this recipe! Prepared it according to the recipe the first time then made some changes. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by AEENJOY
I haven't made this yet, but am planning on making it tonight for a dessert that my family... MORE


 
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