More From Oxmoor House
Other: 20 Minutes
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 ripe Bartlett pears, peeled, cored, and thinly sliced (about 3 1/2 cups)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (15-ounce) package refrigerated piecrusts
- 1/3 cup all-purpose flour
- 1/4 cup firmly packed dark brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold butter, cut into small pieces
- 1 egg white, lightly beaten
- Sweetened whipped cream
- Combine first 5 ingredients. Toss together pears, lemon juice, and vanilla in a large bowl. Add sugar mixture, tossing to coat.
- 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.
- 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.
- 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.
- 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.
- 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.
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