Pastry for Single Pie Crust | ||
 | ||
| 4 | | ripe, but firm, Bartlett Pears, peeled, cored and sliced |
| ||
| 1/4 cup | | apricot preserves |
| ||
| 2 tbsps | | brown sugar |
| ||
| 2 tbsps | | cornstarch |
| ||
| 3/4 tsp | | almond extract |
| ||
| 1/2 tsp | | cinnamon |
| ||
| Topping | ||
| ||
| 2 tbsps | | flour |
| ||
| 1 1/2 tbsps | | butter |
| ||
| 1 tbsp | | brown sugar |
| ||
| 2 tbsps | | sliced almonds |
| ||
Preheat oven to 400° F. Lay pastry flat on a large parchment-lined baking sheet and set aside. Place pears in a medium bowl and add preserves, brown sugar, cornstarch, extract and cinnamon; toss well to coat pears with mixture. Mound pears in the center of the pastry and gather up the edges up to form a 2-inch rim of pastry around the outside. In a small bowl, stir together the flour, butter and brown sugar until crumbly; sprinkle over the opening of the pie and top with almonds. Bake for 20 to 25 minutes or until lightly browned. Let cool for at least 30 minutes to firm up the filling before cutting.
Prep time: 20 minutes
Cook time: 20 to 25 minutes
Makes 4 servings.
Nutrients Per Serving: Calories 560; Protein 5 g; Fat 25 g; Carbohydrate 81 g; Cholesterol 10 mg; Fiber 5 g; Sodium 340 mg.