Pies

Winter Pear Nut Topped Pie

Cake Food Pie Sponge Cake Berry
filkaman / Pixabay

Ingredients & Directions


4 Fresh USA Pears; Anjou or
-Bosc
2 tb Flour
1/2 c Dark corn syrup
1/4 c Brown sugar
1 ds Salt
2 tb Butter
1 tb Lemon juice

-WALNUT OR PECAN PASTRY-
1 c Sifted flour
1/2 ts Salt
1/4 c Finely chopped walnuts or
-pecans
1/3 c Shortening
2 tb Cold water; (2 to 3)

WALNUT OR PECAN TOPPING
1/2 c Brown sugar
1/3 c Flour
1/4 c Butter
1/2 ts Cinnamon
1/4 c Chopped walnuts or pecans

Core and slice pears. Reserve 6 pear slices for garnish. Toss remaining
pear slices with flour. Turn into unbaked walnut or pecan pastry shell.
Combine corn syrup, brown sugar, salt, butter and lemon juice. Heat to melt
butter and sugar. Pour over pears. Arrange reserved pear sliced in a circle
in center of pie. Sprinkle with Walnut or Pecan Topping. Bake at 400
degrees F. 55 to 60 minutes.

Walnut or Pecan Pastry

Combine flour, salt, and chopped walnuts or pecans. Cut in shortening with
pastry blender or two knives until mixture is the consistency of coarse
cornmeal. Add cold water, 1 tablespoon at a time, stirring lightly with a
fork. Shape dough into a smooth ball. Roll dough to 1/8-inch thickness. Fit
into 9-inch pie plate. Turn edge under and crimp.

Walnut or Pecan Topping

Combine brown sugar, flour, butter, cinnamon and walnuts or pecans.

Quantity: Makes 1 (9-inch) pie.

Always be sure to use ripe pears.

Per serving: 2719 Calories (kcal); 139g Total Fat; (44% calories from fat);
19g Protein; 365g Carbohydrate; 186mg Cholesterol; 2336mg Sodium Food
Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27
1/2 Fat; 15 Other Carbohydrates


Yields
1 servings

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