Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1/2 teaspoon grated lemon peel

  3. 1/2 teaspoon ground ginger

  4. 4 medium pears, peeled and sliced Pastry for double-crust pie (9 inches)

  5. 1 cup packed brown sugar

  6. 1/2 cup chopped pecans, toasted

  7. 1/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, lemon peel and ginger. Add pears; toss gently to coat. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears. Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.) Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.


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