More About Pear Pie
Prep Time: 10minutes minutesCook Time: 45minutes minutesTotal Time: 55minutes minutes Servings: 6 Calories: 232kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢one recipe pie crust pastry for a 9 inch double crust
▢5 large pears firm, not mushy and sliced to .5 inch thickness, with or without peels
▢1/2 cup white sugar
▢4 1/2 tablespoons cornstarch
▢1 teaspoon cinnamon
▢1 pinch cloves
▢1 pinch ginger
▢3 tablespoons spiced rum optional
▢1 tablespoon butter
Instructions
Slice the pears to a half centimeter thickness. Toss together the pears, sugar,cornstarch, spices and rum.
Prepare the bottom pie crust by placing into the bottom of a 9 inch pie plate.
Take the pears and place into the pie plate, arranging the pears into even layers. Pour any remaining liquid on top. Dab the butter on top
This pie works best with a lattice crust to help you get rid of the excess moisture from the pears and the rum. You can also simply cover it with the entire crust and place 3-4 vents in the top as well. Seal the edges by crimping.
Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
When your pie edges start to become too brown cover the edges with tinfoil or use a pie crust cover.Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.Remove from the oven and cool on a baking rack.
Nutrition
Calories: 232kcal | Carbohydrates: 52g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 227mg | Fiber: 6g | Sugar: 35g | Vitamin A: 107IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢one recipe pie crust pastry for a 9 inch double crust
▢5 large pears firm, not mushy and sliced to .5 inch thickness, with or without peels
▢1/2 cup white sugar
▢4 1/2 tablespoons cornstarch
▢1 teaspoon cinnamon
▢1 pinch cloves
▢1 pinch ginger
▢3 tablespoons spiced rum optional
▢1 tablespoon butter
Instructions
Slice the pears to a half centimeter thickness. Toss together the pears, sugar,cornstarch, spices and rum.
Prepare the bottom pie crust by placing into the bottom of a 9 inch pie plate.
Take the pears and place into the pie plate, arranging the pears into even layers. Pour any remaining liquid on top. Dab the butter on top
This pie works best with a lattice crust to help you get rid of the excess moisture from the pears and the rum. You can also simply cover it with the entire crust and place 3-4 vents in the top as well. Seal the edges by crimping.
Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
When your pie edges start to become too brown cover the edges with tinfoil or use a pie crust cover.Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.Remove from the oven and cool on a baking rack.
Nutrition
Calories: 232kcal | Carbohydrates: 52g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 227mg | Fiber: 6g | Sugar: 35g | Vitamin A: 107IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg
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