Yield: 1 9-in. pie 4 red Anjou pears, cored, coarsely diced juice of 1⁄2 lemon 1⁄3 cup sugar 1⁄3 cup flour 1 tsp. cinnamon 1⁄2 cup dried apricots, diced 1⁄2 cup pecans, finely chopped 2 pieces prepared pastry dough (for double crust pie) 2 Tbsps. butter, cut into small pieces 1. Preheat oven to 350ºF. Gently toss diced pears with lemon juice. 2. Mix together sugar, flour, cinnamon, apricots and pecans. Gently mix in pears. 3. Pour mixture into prepared bottom pie crust. Dot top of pear ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.