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Ingredients
- 1/2 c. sugar
- 1/2 c. all-purpose flour
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd mace
- 2 1/2 lb (10 med.) hard ripe Bartlett pears
- 1 x shortcut pastry
Directions
- In a large bowl, stir together - flour, mace and cinnamon. Pare, quarter and core pears. Slice fairly thin - there should be about 6 c.. Add in pears to sugar mix and toss to coat all slices. Divide pastry fold in half, one part for the bottom part and other part for the top part of pie.
- After pouring the pear mix in the bottom pie crust. Dot with butter or possibly Imperial margarine. The same as for apple pie. Add in top crust over mix.
- Seal edges well. Press the tines of a fork over the pastry on the rim. To vent, cut (6) 1 to 2 inch slits, radiating from the center of the top crust. Bake on rack, below center of oven, in a preheated oven, 425 degrees, for about 40 min. When pie is cold and dished out, vanilla ice cream can be added.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 164g | |
| Calories 620 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 76mg | 2% |
| Total Carbs 148.94g | 40% |
| Dietary Fiber 2.5g | 8% |
| Sugars 100.11g | 67% |
| Protein 6.54g | 10% |
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