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DESSERTS- PIES & CRUSTS
California Pear Pie
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California Pear Pie |
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Fresh pears are
best...
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2
refrigerator |
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pie
crusts |
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Two
29-ounce |
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cans
pears, drained and chopped (or 8 to 10
fresh pears, peeled and sliced) |
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¾
cup |
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granulated sugar |
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¾
cup |
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half
and half cream |
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1½
Tbs |
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fresh orange juice |
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1½
Tbs |
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fresh lemon juice |
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1/16
tsp |
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salt |
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1½
Tbs |
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cornstarch |
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1
Tbs |
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butter |
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¼
tsp |
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ground cinnamon |
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¼
tsp |
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ground nutmeg |
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1 |
Preheat oven
to 425°F. Place one of the crusts into a pie
plate and mound the pears into the crust. |
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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. |
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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. |
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4 |
Serve warm
or chilled with ice cream. |
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Servings: 6 |
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Cooking Tips |
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*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! |
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Recipe Source |
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Modified from California Sol
Food: Casual Cooking from the Junior League of San Diego |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Use
fresh pears for this one- a nice change from regular apple pie.
Great flavor and texture! This was truly delicious!"
-San Diego, CA
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