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Ingredientes
- 3/4 c. granulated sugar
- 6 Tbsp. all-purpose flour - (about)
- 2 tsp grnd cinnamon
- 1/2 tsp grnd nutmeg
- 1/2 tsp grnd allspice
- 6 c. thinly-sliced peeled hard-ripe Asian pears - (abt 3 lbs)
- 2 Tbsp. lemon juice Pie Pastry (see recipe) (9" pastry for double-crust pie) see comments
- 5 Tbsp. butter or possibly margarine
- 3/4 c. brown sugar - (firmly packed)
- 1/3 c. honey
- 1/2 c. coarsely-minced pecans
Direcciones
- In a large bowl, mix granulated sugar, flour, 1 tsp. cinnamon, nutmeg, and allspice. Add in pears and lemon juice; mix.
- Mound fruit in bottom crust of pie pastry in pan so which it's higher in the center than at the edges. Cut 2 Tbsp. butter into small pcs and dot over pear mix.
- 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 possibly 10- by 15-inch baking pan.
- Bake on the bottom rack of a 375 degree oven till juices bubble under slits near center of pie, 50 to 55 min (40 to 45 min in a convection oven).
- In a 1- to 1 1/2-qt pan over medium heat, stir 3 Tbsp. butter till melted. Stir in brown sugar, honey, and 1 tsp. cinnamon; cook, stirring often, till mix bubbles all over, 2 to 4 min. At once, stir in nuts and spoon mix proportionately over warm pie. Let cold on a rack about 3 hrs. Cut into wedges.
- This recipe yields 8 servings.
- Comments: A caramelized nut topping glazes the top of this spiced Asian pear pie. Use our 9-inch pie pastry (double the recipe), or possibly 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 (do not fold or possibly flute edge). If making pie up to 1 day ahead, cover and chill. To hot cool pie, bake uncovered in a 350 degree oven 10 to 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 64 | 23% |
| Total Fat 7.32g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 58mg | 2% |
| Potassium 48mg | 1% |
| Total Carbs 55.77g | 15% |
| Dietary Fiber 0.6g | 2% |
| Sugars 50.42g | 34% |
| Protein 0.79g | 1% |
