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Rosemary-Crusted Pear Pie

Ingredients

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Directions

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  • Preheat oven to 375 degrees F. Prepare Cheddar-Rosemary Pastry. Transfer bottom pastry to 9- or 9-1/2-inch deep-dish pie plate. Trim pastry.

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For filling:
  • In large bowl, stir together sugar and cornstarch. Stir in pear nectar. Add pear slices; toss gently to coat. Transfer filling to pastry-lined pie plate.

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  • Cut slits in remaining rolled-out pastry. Place pastry on filling; crimp edge. Place pie on baking sheet. To prevent overbrowning, cover edge with foil.

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  • Bake for 25 minutes. Remove foil. Bake for 25 to 35 minutes smore or until top is golden and filling is bubbly. Cool on wire rack. Makes 8 servings.

Nutrition Facts (Rosemary-Crusted Pear Pie)

496 calories; 19 g total fat; 6 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 7 mg cholesterol; 191 mg sodium. 264 mg potassium; 76 g carbohydrates; 5 g fiber; 36 g sugar; 6 g protein; 0 RE vitamin a; 97 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 3 mg iron;

Cheddar-Rosemary Pastry

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl stir together flour, rosemary, and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Stir in cheese. Using cold water, sprinkle 1 tablespoon water at a time over mixture, gently tossing with a fork until all is moistened. Divide in half. Form each half into a ball. For bottom pastry roll half of the dough into 13-inch circle.

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