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Recipe Name: Almond-topped Pear Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pies Comments:
Preparation Time:
Number of Servings: 6

3 Tablespoon(s) Cornstarch
1/4 Teaspoon(s) Ginger, Ground
1/8 Teaspoon(s) Salt
1/2 Cup(s) Dark Corn Syrup, Karo
2 Tablespoon(s) Butter Or Regular Margarine
1 Teaspoon(s) Lemon Juice
1/2 Teaspoon(s) Lemon Rind, Grated
1 Unbaked 9-inch pie shell
4 Pears, Medium *
1 Cup(s) Unbleached flour
1/2 Cup(s) Brown Sugar, firmly packed
1/2 Cup(s) Almonds, coarsely chopped
4 cup total.
The pears should be pared and thinly sliced. There should be about
+++ Combine the cornstarch, ginger and salt in a large bowl. Add the
corn syrup, melted butter, lemon juice and lemon rind, stirring until
smooth. Add the pears and toss until well coated with the corn syrup
mixture. Arrange the mixture into the unbaked pie shell. Prepare the
Almond Topping and sprinkle over the pears. Bake in a preheated 400
degree F. oven for 15 minutes, then reduce the heat to 350 degrees F.
and bake an additional 30 minutes or until the topping and crust are
golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour,
brown sugar, and ginger in a bowl. Cut in the butter, using a pastry
blender, until crumbly. Stir in the almonds. Farm Journal's Pie
Cookbook and file from Eagle's Nest "MMPies" File

Nutrition (calculated from recipe ingredients)
Calories: 478
Calories From Fat: 221
Total Fat: 25.4g
Cholesterol: 2.8mg
Sodium: 205.6mg
Potassium: 297.5mg
Carbohydrates: 61.5g
Fiber: 6.2g
Sugar: 32g
Protein: 5.2g

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