sketch of Bob above the Pear Pie recipe.


1 standard crust for 2 (9 inch) pie shells.
4 c. pear halves (two 1 lb. cans)
1/2 c. sugar
2 T. corn starch
1/4 t. ground ginger
1/4 t. ground nutmeg
1 T. fresh lemon juice
1 t. grated lemon rind (zest)
1 c. shredded Cheddar cheese

Roll 1/2 of the pastry 1/8 inch thick and line the pie pan. Drain pears reserving 1/4 c. syrup. Cut pear halves into quarters and put into lined pie shell. Mix remaining ingredients except the cheese. Cook, stirring often, over low heat til clear and thickened. Pour over pears. Roll out remaining pastry. Cut into 1/2 inch strips and arrange over the top of the pear pie in a lattice fashion. Bake in a pre-heated 425° oven for 25-35 minutes. Remove the pie from the oven and sprinkle with the cheese. Bake the pie for a few minutes longer til the cheese is melted.

(6-8 servings)

Pear Pie recipe is published in our January, 2013 Menu Minder, Issue #351.