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Pear Pepper Pie Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Quick cooking tapioca||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Firm ripe pears||7 Large (Such As Bosc / Anjou / Cornice)|
|Egg||1 Large, lightly beaten|
|Whipping cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1941 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.3%
Saturated Fat 14.9 g74.6%
Trans Fat 0 g
Cholesterol 294.3 mg
Sodium 103.1 mg4.3%
Total Carbohydrates 437 g145.7%
Dietary Fiber 50.6 g202.3%
Sugars 312.6 g
Protein 13 g25.2%
Vitamin A 12.3% Vitamin C 113.1%
Calcium 21.7% Iron 24.7%
*Based on a 2000 Calorie diet
Peel, core, and thinly slice pears to make 8 cups.
Mix pears with sugar mixture; set aside.
On a floured board, roll out half the pastry into a 1/8-inch-thick round.
Fit into a 9-inch pie pan; trim excess from edges.
Pour in pear mixture.
Roll remaining pastry into a 1/8-inch-thick round; place over pears.
Fold top pastry under bottom pastry.
Slash top in a few places to allow steam to escape; brush with egg.
Bake in a 400° oven until bubbly, about 1 hour.
Cut a 3-inch hole in center of top crust; lift out pastry and slowly pour in cream, lifting pears slightly with a knife so cream seeps in.
Replace pastry and let pie cool in pan on a rack.
Serve warm or at room temperature.