• 6 average pears
  • 1 unbaked pie crust - 9 inch
  • First Mixture
    • ¼ cup sugar
    • tsp salt
    • 1 tbsp cornstarch
    • 1 ½ tbsp lemon juice
  • Second Mixture
    • ¼ cup granulated sugar
    • ¼ cup brown sugar
    • ½ tsp cinnamon
    • ½ tsp ginger
    • ¼ tsp mace, nutmeg could be substituted
    • ½ cup flour, or ¼ c flour and ¼ c graham cracker crumbs
    • ¼ cup butter


Peel and thinly slice the pears and place in an uncooked pie shell. In a bowl, mix the sugar, salt, cornstarch, and lemon juice from the first mixture and pour over the pears in the pie shell. For the topping, if using graham crackers crumbs, place 3 crackers in ziploc bag; pulverize to meal with rolling pin. In a bowl mix the ingredients from the second mixture with your hands. Combine well and pat on top of the pie to form a crust. Optinal: brush egg white on the shell before filling. Bake at 375℉ for 15 minutes. Reduce heat to 350℉ and bake for 45 more minutes or until golden brown and juice bubbles through the top. Serve alone or with ice cream or top with whipped cream.

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Preparation Times