Rustic Pear Pie
Prep: 30 min
Cook: 60 min
Total: 90 min
Serves: 8
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There's something wonderfully relaxed about a free-form pie, and this one lets juicy pears shine. Tossed with cinnamon and a pinch of clove, the fruit is heaped into a folded crust and topped with brown sugar, pecans, and raisins for extra warmth and crunch. The pleated pastry bakes up golden and rustic, making an impressive yet forgiving dessert that welcomes a scoop of ice cream.
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
Nutrition
Per serving · 8 servingsCalories
290
Fat
12 g
Saturated fat
3 g
Carbohydrates
43 g
Sugar
25 g
Fiber
3 g
Protein
3 g
Sodium
70 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
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
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