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A caramelized nut topping glazes the top of this spiced Asian pear pie. Use the 9-inch pie pastry (double the recipe), or buy a refrigerated pastry (15-oz. package; use at room temperature). Follow steps 4 and 5 of pastry recipe to roll half the dough for bottom crust and to line pan (don't fold or flute edge). If making pie up to 1 day ahead, cover and chill. To warm cold pie, bake uncovered in a 350° oven 10 to 15 minutes.

Kathy Hill, Siletz, Oregon
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix granulated sugar, flour, 1 teaspoon cinnamon, nutmeg, and allspice. Add pears and lemon juice; mix.

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  • Mound fruit in bottom crust of pie pastry in pan so that it's higher in the center than at the edges. Cut 2 tablespoons butter into small pieces and dot over pear mixture.

  • On a lightly floured surface, with a lightly floured rolling pin, roll remaining pastry into a 1/8-inch-thick round about 12 inches wide. Center over fruit. Fold edge of top pastry under edge of bottom one flush with pan rim; crimp together to seal. Flute edge decoratively. With a small, sharp knife, cut several slits in top pastry. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.

  • Bake on the bottom rack of a 375° oven until juices bubble under slits near center of pie, 50 to 55 minutes (40 to 45 minutes in a convection oven).

  • In a 1- to 1 1/2-quart pan over medium heat, stir 3 tablespoons butter until melted. Stir in brown sugar, honey, and 1 teaspoon cinnamon; cook, stirring often, until mixture bubbles all over, 2 to 4 minutes. At once, stir in nuts and spoon mixture evenly over hot pie. Let cool on a rack about 3 hours. Cut into wedges.

Nutrition Facts

542 calories; calories from fat 37%; protein 3.5g; fat 22g; saturated fat 8.8g; carbohydrates 89g; fiber 4g; sodium 199mg; cholesterol 31mg.
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