Ingredients
Ingredients
- 6 1/2 Cups Pear
- 4 Tbsp White Sugar
- 3 Tbsp Cornstarch
- 1 Tbsp Lemon Juice
- 1/2 Tsp Cinnamon
- 1 Pinch Cloves
- 1/2 Cup Pecan
- 1/4 Cup Raisins
- 2/3 Cup Brown Sugar
- 2 Tbsp Butter (or Margarine)
- 1 - Egg
- 1 Tbsp Water
Directions
Directions
- Preheat the oven to 400 F (200 C).
- Combine the pears, 3 tbsp (45 ml) white sugar, cornstarch, lemon juice, cinnamon and cloves and mix thoroughly.
- Spoon the filling into the crust, mounding it into the center.
- Sprinkle with the pecans, raisins and brown sugar, and dot with the butter.
- Carefully fold the pastry over the filling, pleating it nicely and leaving a 3 - 4 inch (7.5 - 10 cm) opening in the center.
- Brush the crust with egg wash and sprinkle with 1 tbsp (15 ml) sugar.
- If time allows, refrigerate for 30 minutes.
- Bake for 10 minutes, reduce the heat to 350 F (175 C) and bake for 50 - 60 more minutes, until the crust is golden and the filling is bubbling in the center.
- Serve warm or at room temperature for up to 2 days
Ingredients
Ingredients
- 6 1/2 Cups Pear
- 4 Tbsp White Sugar
- 3 Tbsp Cornstarch
- 1 Tbsp Lemon Juice
- 1/2 Tsp Cinnamon
- 1 Pinch Cloves
- 1/2 Cup Pecan
- 1/4 Cup Raisins
- 2/3 Cup Brown Sugar
- 2 Tbsp Butter (or Margarine)
- 1 - Egg
- 1 Tbsp Water
Recipe Related Shopping
Pie Plates
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