9" or larger unbaked pie crust
Enough peeled & sliced pears to fill the crust level full
3 T. frozen orange juice concentrate
1/2 t. grated lemon peel (I use the dried)
Mix well and pour into unbaked crust.
3/4 to 1 C. flour
1/2 C. sugar
1/8 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/3 to 1/2 C. softened butter (Not melted)
Mix thoroughly and spread over the filling, covering well to the edges. Pat down gently.
Bake at 400* for 40 minutes. (I usually bake for a little longer at 375* so the crust doesn't get too dark.) Cool and serve topped with vanilla ice cream. Yum!
|French Pear Pie|
That pie plate is a humongous vintage one that is at least 10", maybe 11", so I get eight good sized pieces when I make this pie, adjusting the amount of pears and topping ingredients accordingly.