Directions:
- Toss sliced pears with brown sugar and flour.
- Melt butter in a large skillet over medium-high heat; add pear mixture, and cook, stirring often, 10 minutes or until tender. Remove from heat, and stir in pecans, ginger, and lemon rind.
- Spoon mixture into a lightly greased 2-quart baking dish.
- Roll piecrusts to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling. Reroll remaining strips and scraps. Cut leaf shapes from piecrust using a small 1-inch leaf-shaped cookie cutter. Use a paring knife to gently score designs in leaves, if desired. Arrange leaf shapes around inner edge of the baking dish, forming a decorative border over ends of lattice.
- Whisk together egg and 1 tablespoon water; brush over piecrust.
- Bake at 425° for 20 to 25 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3585.28 Kcal (15011 kJ) | ||
| Calories from fat | 1253.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 139.33g | 214% | |
|---|---|---|---|
| Cholesterol | 318.91mg | 106% | |
| Sodium | 440.98mg | 18% | |
| Potassium | 940.74mg | 20% | |
| Total Carbs | 581.15g | 194% | |
| Sugars | 222.04g | 888% | |
| Dietary Fiber | 61.45g | 246% | |
| Protein | 36.39g | 73% | |
| Vitamin C | 73.7mg | 123% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 8.2mg | 45% | |
| Calcium | 576.1mg | 58% | |
| Amount Per 100 g | |||
| Calories | 142.14 Kcal (595 kJ) | ||
| Calories from fat | 49.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 214% | |
|---|---|---|---|
| Cholesterol | 12.64mg | 106% | |
| Sodium | 17.48mg | 18% | |
| Potassium | 37.3mg | 20% | |
| Total Carbs | 23.04g | 194% | |
| Sugars | 8.8g | 888% | |
| Dietary Fiber | 2.44g | 246% | |
| Protein | 1.44g | 73% | |
| Vitamin C | 2.9mg | 123% | |
| Iron | 0.3mg | 45% | |
| Calcium | 22.8mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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