California Pear Pie Recipe
Ingredients
| Pears | 6 | |
| Dried apricots | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs), softened | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Whole Cloves | 8 | |
| Brown sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 1/2 Tablespoon | |
| 1 baked 9-in. pie shell | ||
Directions
Pare, halve and core pears; stuff with apricots.
Spread butter over bottom of 10-inch skillet; sprin- kle with half the sugar.
Place pears in skillet; sprinkle with remaining sugar, salt, lemon juice and cloves.
Add 1 cup water.
Cover; bring to a boil.
Reduce heat; simmer for about 20 minutes or until just tender.
Remove pears from pan with slotted spoon; drain well, reserving liquid.
Discard cloves.
Add enough water to reserved liquid to make 1 1/4 cups liquid.
Blend brown sugar and cornstarch; add to pear liquid.
Cook, stirring, over medium heat until mixture comes to a boil and is thickened.
Spoon half the sauce into pie shell; arrange pears in shell.
Spoon remaining sauce over pears.
Cool before cutting.
Spread butter over bottom of 10-inch skillet; sprin- kle with half the sugar.
Place pears in skillet; sprinkle with remaining sugar, salt, lemon juice and cloves.
Add 1 cup water.
Cover; bring to a boil.
Reduce heat; simmer for about 20 minutes or until just tender.
Remove pears from pan with slotted spoon; drain well, reserving liquid.
Discard cloves.
Add enough water to reserved liquid to make 1 1/4 cups liquid.
Blend brown sugar and cornstarch; add to pear liquid.
Cook, stirring, over medium heat until mixture comes to a boil and is thickened.
Spoon half the sauce into pie shell; arrange pears in shell.
Spoon remaining sauce over pears.
Cool before cutting.
Chef
