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Ingredients
- 1 x recipe double crust pie pastry
- 1/2 c. white sugar
- 3 Tbsp. all-purpose flour
- 1/4 tsp salt
- 1 tsp grnd cinnamon
- 1 tsp grated lemon rind
- 5 c. peeled, sliced pears
- 1 Tbsp. butter or possibly margarine
- 1 Tbsp. lemon juice
Directions
- Method:1. Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
- 2. Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mix over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
- 3. Bake at 450 degrees F (230 degrees C) for 10 min. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 min.
- Makes 1 - 9 inch pie
- This is quite a refreshing dessert. Serve plain, or possibly with whipped cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 788g | |
| Calories 951 | |
| Calories from Fat 110 | 12% |
| Total Fat 12.54g | 16% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 670mg | 28% |
| Potassium 814mg | 23% |
| Total Carbs 219.0g | 58% |
| Dietary Fiber 21.8g | 73% |
| Sugars 162.23g | 108% |
| Protein 5.13g | 8% |
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