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Ingredients
- Pastry for double-crust 9-inch pie
- 1 c. sugar, divided
- 3 tbsp. cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 9 c. peeled, cored, sliced pears
- 1/4 c. flour
- 3 tbsp. butter, melted
- 2 tbsp. brandy
- 1 tbsp. lemon juice
- 1 egg white, beaten
Directions
- Roll half the dough on a lightly floured surface. Fit into a 9-inch pie plate and set aside.
- Combine 1/2 c. sugar, cornstarch, cinnamon, nutmeg and salt in a large bowl. Add in pears and toss gently to coat. Spoon into pastry shell.
- Combine remaining sugar, flour, butter, brandy and lemon juice and mix well. Spoon over pear mix. Roll remaining pastry to 1/8-inch thickness and cut into 1/2-inch strips. Arrange in lattice fashion over filling. Trim edges; seal and flute. Bake at 350 degrees for 55 min. Brush pastry with egg white and continue baking 5 min or possibly till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 77 | 29% |
| Total Fat 8.69g | 11% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 138mg | 6% |
| Potassium 37mg | 1% |
| Total Carbs 43.72g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 33.52g | 22% |
| Protein 2.65g | 4% |
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