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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fruit pies always make a good dessert, I think. Based on the reviews, I don't think any changes are necessary for this adopted recipe. The reviewer's suggestion of lemon juice instead of orange juice is a great idea if you're like me and always have lemons or lemon juice but rarely keep orange juice in the house. Ingredients:
6 cups bartlett pears, pared and thinly sliced |
1/2 teaspoon lemon, rind of |
3 tablespoons orange juice, frozen concentrate |
1 unbaked 9-inch pie shell |
3/4 cup unbleached flour |
1/2 teaspoon ginger, ground |
1/2 cup sugar |
1/8 teaspoon salt |
1 teaspoon cinnamon, ground |
1/4 cup butter or 1/4 cup regular margarine |
Directions:
1. Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly.
2. Arrange the pear mixture in the unbaked pie shell.
3. Prepare the Spicy Crumb Topping (instructions below) and sprinkle over the pear mixture.
4. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender.
5. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown.
6. Cool on a wire rack before serving.
7. SPICY CRUMB TOPPING:
8. Combine the flour, sugar, spices and salt in a bowl.
9. Cut in the margarine, using a pastry blender, until the mixture is crumbly.
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