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Ingredients
- Pastry for double crust 9 inch pie
- 1/4 c. sugar
- 1 tbsp. all-purpose flour
- 3/4 teaspoon grnd cinnamon
- 1/2 teaspoon grnd nutmeg
- 6 med. baking pears, peeled and thinly sliced
- 1/2 c. sugar
- 3 tbsp. all-purpose flour
- 3 tbsp. butter
Directions
- Roll half of pastry to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch pie plate; set aside. Combine 1/4 c. sugar, 1 Tbsp. flour, cinnamon, and nutmeg in a large bowl; stir well. Add in pears; stir till well mixed. Spoon pear mix into prepared pastry shell. Combine 1/2 c. sugar and 3 Tbsp. flour; cut in butter till mix resembles coarse meal. Sprinkle over top of pears. Roll remaining pastry to 1/8 inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Bake at 425 degrees for 45 to 50 min. Cover edges of pastry with strips of aluminum foil to prevent excessive browning, if necessary. Serve hot or possibly cold. Slice each pie into 10 pcs so everyone will get a taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 69 | 24% |
| Total Fat 7.84g | 10% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 81mg | 3% |
| Potassium 215mg | 6% |
| Total Carbs 56.23g | 15% |
| Dietary Fiber 5.4g | 18% |
| Sugars 40.82g | 27% |
| Protein 2.32g | 4% |
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