Double-Crust Pear Pie

• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 teaspoons grated lemon peel
• 1-1/2 teaspoons crushed aniseed
• 1-1/2 teaspoons lemon juice
• 5 cups thinly sliced peeled ripe pears (about 5 medium)
• Pastry for double-crust pie (9 inches)
• 1/2 cup confectioners' sugar
• 2 to 3 teaspoons lemon juice

1. In a large bowl, combine the sugar, cornstarch, lemon peel, aniseed and lemon juice. Add pears and toss gently.
2. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
3. Bake at 400u0b0 for 40-45 minutes or until filling is bubbly and pears are tender. Cover edges with foil during the last 20 minutes to prevent overbrowning. Combine glaze ingredients; gently spread over hot pie. Cool completely on a wire rack. Store in the refrigerator.

sugar, cornstarch, aniseed, lemon juice, pastry, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/double-crust-pear-pie/ (may not work)