Pear, Nut And Raisin Pie Recipe
Ingredients
| One 10-ounce package piecrust mix | ||
| Pears | 5 Cup (16 tbs), pared | |
| Flour | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Golden Raisins | 1/4 Cup (16 tbs), chopped | |
| Cashews | 1/4 Cup (16 tbs), chopped | |
| 1 teaspoon grated lemon rind | ||
| Cinnamon | 1/2 Teaspoon | |
Directions
1. Preheat oven to 400° F.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry. Prick pie shell well; chill or freeze for 15 minutes.
3. Meanwhile, toss together pear slices and flour; sprinkle pears with lemon juice. Gently combine with raisins, nuts, lemon rind and cinnamon; spoon into pie shell.
4. Bake for 30 to 35 minutes or until crust is brown and pears are tender. Let stand for 10 minutes before serving.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry. Prick pie shell well; chill or freeze for 15 minutes.
3. Meanwhile, toss together pear slices and flour; sprinkle pears with lemon juice. Gently combine with raisins, nuts, lemon rind and cinnamon; spoon into pie shell.
4. Bake for 30 to 35 minutes or until crust is brown and pears are tender. Let stand for 10 minutes before serving.
Chef
