Pear Lemon Pie Recipe
Summary
Ingredients
| Eggs | 2 , beaten | |
| Sugar | 1 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Pastry for Double-Crust Pie | ||
| 1 29-ounce can and 1 16-ounce can pear halves, drained and cut up | ||
Directions
In small saucepan combine the beaten eggs, sugar, lemon peel, lemon juice, and butter or margarine.
Cook over low heat, stirring constantly, for 3 to 4 minutes or till thickened and bubbly.
Remove from heat.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Fold pears into thickened lemon mixture; turn into pastry-lined pie plate.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil and bake for 25 to 30 minutes more or till golden.
Cool on rack before serving.
Cook over low heat, stirring constantly, for 3 to 4 minutes or till thickened and bubbly.
Remove from heat.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Fold pears into thickened lemon mixture; turn into pastry-lined pie plate.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil and bake for 25 to 30 minutes more or till golden.
Cool on rack before serving.
Chef
