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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 6 servings |
||
| Calories 471 | ||
| Calories from Fat 149 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 90mg | 30% | |
| Sodium 215mg | 8% | |
| Potassium 205mg | 5% | |
| Total Carbohydrate 77.1g | 25% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 45.3g | ||
| Protein 5.7g | 11% | |
Pear Pie
By: *Pixie*
Aug 5, 2002
SERVES 6 -8 , 1 pie
Ingredients
- 4-5 firm ripe fresh pears, pared and sliced thinly
- 1 unbaked 9 inch pie shell
- 1 cup sugar
- 1 cup all-purpose flour
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1 tablespoon Cointreau liqueur (optional)
Directions
1
Arrange pear slices in pie shell in an attractive pattern.2
Beat the sugar, flour, melted butter, eggs, lemon juice, vanilla, ginger and Cointreau with a mixer until smooth and well blended Pour mixture over the pears in the pie shell.3
Bake at 350F for 40 to 45 minutes, or until light brown and top springs back when pressed.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Pears
- Cuisine > North American > United States
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Summer
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #469166
On Oct 26, 2008
This recipe was very good. One thing I did change because of past experience with pear pie was, I pre-cooked the pears in microwave alittle bit. Thanks for sharing!
From: Fiddler
On Dec 7, 2006
This was a very delicious and tasty way to use pears. After reading the other reviews and making the pie myself it seems that having the right pear is very important. I used very ripe Red Bartlett pears and they turned out perfect. The filling was a great medium to enhance the flavour of the pears and it developed a wonderful crunchy texture just along the top. I will definately make this again.
From: QL7
On Jul 18, 2006
Pear pie is wonderful. I make them in the summer/fall when pears are plentiful, in fact, I usually steal the pears from my neighbors tree! I do not use the cointreau, but definitely the vanilla and ginger. Add a teaspoon of small pearl tapioca to thicken up the juice
From: Jellyqueen
On Sep 13, 2004
Great recipe. I did make one error, but it was entirely my fault so I certainly won't hold it against the recipe. I didn't slice my pears thinly enough. They weren't quite soft at the end of the cook time, but the flavor is great. I will make this again and next time I will slice the pears thinner.
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