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Grape and Pear Pie

Makes: 8 servings
Prep 30 mins Cool 6 hrs Bake 375°F1 hr 10 mins
Grape and Pear Pie
Ingredients
  • 1  recipe  Pastry for Double-Crust Pie, recipe below, or 2 rolled refrigerated unbaked piecrusts
  • 1/3  cup  all-purpose flour
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  butter, melted
  • 1  teaspoon  finely shredded orange peel
  • 5  cups  seedless red or black grapes
  • 2  medium  red pears, cored and sliced (2 cups)
  • 1  egg white
Directions

1. Preheat oven to 375 degrees F. Prepare Pastry for Double Crust Pie. For filling, in a large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss.

2. On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12-inch circle. Wrap pastry around rolling pin; unroll in 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch. Trim even with rim of pie plate. Pour filling into pastry. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet.

3. In small bowl combine egg white with 1 tablespoon water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil. Bake 35 to 40 minutes more or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven. Cool 6 hours. Store, loosely covered, in refrigerator up to 24 hours. Makes 8 servings.

Pastry for a Double-Crust Pie
Prep 10 mins
Ingredients
  • 2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 2/3  cup  shortening
  • 7 - 8  tablespoons  water
Directions

1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.

Nutrition Facts (Grape and Pear Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 411,
  • Fat, total (g) 20,
  • chol. (mg) 8,
  • sat. fat (g) 6,
  • carb. (g) 54,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 2,
  • fiber (g) 3,
  • sugar (g) 20,
  • pro. (g) 5,
  • vit. A (IU) 146,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 250,
  • Potassium (mg) 220,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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