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California Pear Pie

Fresh pears are best...

2 refrigerator		pie crusts
Two 29-ounce		cans pears, drained and chopped (or 8 to 10 fresh pears, peeled and sliced)
¾ cup		granulated sugar
¾ cup		half and half cream
1½ Tbs		fresh orange juice
1½ Tbs		fresh lemon juice
1/16 tsp		salt
1½ Tbs		cornstarch
1 Tbs		butter
¼ tsp		ground cinnamon
¼ tsp		ground nutmeg

1	Preheat oven to 425°F. Place one of the crusts into a pie plate and mound the pears into the crust.
2	Mix sugar, cream, juices and salt in a bowl. Whisk the cornstarch into the half-and-half mixture until blended and pour over the pears. Dot with butter and sprinkle with the cinnamon and nutmeg. Top with remaining pastry, fluting the edge and cutting vents.
3	Bake for 15 minutes. Reduce heat to 350°F. and bake for 45 minutes longer. Keep an eye on the crust. If it begins to brown, cover the pie lightly with foil to prevent further browning.
4	Serve warm or chilled with ice cream.

Servings: 6

Cooking Tips

*Have fun with the top pie crust. Make a lattice top or cut out hearts for Valentine's Day or Stars and Stripes for the Fourth of July!

Recipe Source

Modified from California Sol Food: Casual Cooking from the Junior League of San Diego