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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Thanksgiving dinner guests will be pleasantly surprised to see this pretty dessert on the table instead of the usual apple pie. The amount of anise flavor is just right. Ingredients:
2/3 cup sugar |
1/4 cup cornstarch |
2 teaspoons grated lemon peel |
1-1/2 teaspoons crushed aniseed |
1-1/2 teaspoons lemon juice |
5 cups thinly sliced peeled ripe pears (about 5 medium) |
pastry for double-crust pie (9 inches) |
glaze: |
1/2 cup confectioners' sugar |
2 to 3 teaspoons lemon juice |
Directions:
1. In a large bowl, combine the sugar, cornstarch, lemon peel, aniseed and lemon juice. Add pears and toss gently.
2. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
3. Bake at 400° for 40-45 minutes or until filling is bubbly and pears are tender. Cover edges with foil during the last 20 minutes to prevent overbrowning. Combine glaze ingredients; gently spread over hot pie. Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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