Fresh Pear Pies Recipe
Would you like to try best of best Fresh Pear Pies recipe? Stock up on plenty of bags of Fruits as you will want to make this Fresh Pear Pies time and again. Get all set to serve Fresh Pear Pies as a Dessert today. Believe me, just try this Fresh Pear Pies once, you'll love it.
Ingredients
Pastry for Two 9 inch Two crust Pies
Filling for 1 pie
1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon mace, if desired
4 cups sliced pared fresh pears (about 7 medium)
1 tablespoon lemon juice
2 tablespoons butter or margarine
Directions
Heat oven to 425°.
Prepare pastry.
Mix sugar, flour and mace; toss with pears.
Turn into pastry-lined pie pan; sprinkle lemon juice on pears and dot with butter.
Repeat for second pie.
Cover with top crusts which have slits cut in them; seal securely and flute.
Cover edges of pastry with 2 to 3 inch strips of aluminum foil to prevent excessive browning; remove foil 15 minutes before pies are done.
Bake until crusts are brown and juice begins to bubble through slits in crusts, 40 to 50 minutes.
Cool.
(Can be served immediately.) Cool pies until barely warm, about 2 hours.
Freeze uncovered until completely frozen, at least 3 hours.
(If you prefer to remove pies from pans for storage, freeze 6 hours.
See Note.) Wrap, label and return to freezer.
1 hour 40 minutes before serving, remove Fresh Pear Pie(s) from freezer and unwrap.
(Replace in pan if you have frozen out of pan.) Thaw at room temperature 1 hour.
Heat in 375° oven on lowest rack position 35 to 40 minutes.
Prepare pastry.
Mix sugar, flour and mace; toss with pears.
Turn into pastry-lined pie pan; sprinkle lemon juice on pears and dot with butter.
Repeat for second pie.
Cover with top crusts which have slits cut in them; seal securely and flute.
Cover edges of pastry with 2 to 3 inch strips of aluminum foil to prevent excessive browning; remove foil 15 minutes before pies are done.
Bake until crusts are brown and juice begins to bubble through slits in crusts, 40 to 50 minutes.
Cool.
(Can be served immediately.) Cool pies until barely warm, about 2 hours.
Freeze uncovered until completely frozen, at least 3 hours.
(If you prefer to remove pies from pans for storage, freeze 6 hours.
See Note.) Wrap, label and return to freezer.
1 hour 40 minutes before serving, remove Fresh Pear Pie(s) from freezer and unwrap.
(Replace in pan if you have frozen out of pan.) Thaw at room temperature 1 hour.
Heat in 375° oven on lowest rack position 35 to 40 minutes.
