Prep Time
36 Mins
Cook Time
45 Mins
Other Time
20 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Combine first 5 ingredients. Toss together pears, lemon juice, and vanilla in a large bowl. Add sugar mixture, tossing to coat.

Step 2

Roll 1 piecrust to press out fold lines. Place piecrust on a nonstick aluminum foil-lined baking sheet. Spoon pear mixture in center of pastry, leaving a 3-inch border.

Step 3

Combine 1/3 cup flour, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over pear mixture. Lift pastry edges, and pull over pear mixture, fluting edges. Press edges gently to secure.

Step 4

Roll remaining piecrust to press out fold lines; cut out leaves with a 2 1/2-inch leaf-shaped cutter. Arrange leaves over pear mixture; brush with egg white.

Step 5

Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35 more minutes or until golden and bubbly. Let stand 20 minutes before serving. Serve with sweetened whipped cream.

Step 6

Tip: If you don't have leaf-shaped cutters, any shaped cutters will work. Your piecrust will slip down during baking, so make sure it's fitted snug up over your pear mixture before baking.

Southern Living Cook-Off Cookbook

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