Pear Amour Pie
- 9-inch double crust pastry
- Filling: first layer
- 3 Bartlett pears, ripe but firm
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt
- 1 tablespoon lemon juice
- Filling: second layer
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 2-1/2 tablespoons tapioca
- 2 tablespoons corn syrup
- 1/4 cup pear nectar, available in
- super markets
- 2 tablespoons butter
- Bakers' sugar- for sprinkling
- Peel pears. Cut in half lengthwise. Remove core. Slice halves horizontally into 1/3-inch slices. In a medium sized bowl combine pears and lemon juice. Add combined spices, sugar, and salt.
- Heat cranberries, sugar, tapioca, corn syrup and nectar in a medium saucepan till berries pop and mixture thickens.
- Spoon pear mixture into pastry lined pie pan. Spread cranberry mixture over the pears. Dot butter over filling and cover with top crust. Crimp edges, vent, and sprinkle with sugar.
- Bake 15 minutes in a 400-degree, preheated oven. Reduce heat to 375-degrees and bake 45 minutes longer, or until crust is golden brown and juices bubble through vents. Cool thoroughly before cutting.
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Taken from www.epicurious.com/recipes/member/views/pear-amour-pie-50106745 (may not work)