Sugar and Spice Pear Pie

Sugar and Spice Pear Pie could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 329 calories. This recipe serves 8. For $1.1 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 63 people have tried and liked this recipe. A mixture of lemon peel, pears, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Taste of Home. It works well as an affordable side dish. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 21%. Pear and Cranberry Christmas Spice Pie: A Holiday Dessert, Sugar & Spice Pie Crust Cookies, and Fresh Pear Pie With Dried Cherries And Brown Sugar Streusel are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Preheat oven to 400°. In a large bowl, combine first nine ingredients. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings. Originally published as Sugar and Spice Pear Pie in Taste of Home's Holiday & Celebrations CookbookAnnual 2010, p143 Nutritional Facts 1 slice equals 516 calories, 24 g fat (9 g saturated fat), 21 mg cholesterol, 308 mg sodium, 76 g carbohydrate, 5 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Preheat oven to 400°. In a large bowl, combine first nine ingredients.

2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter.

3. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges.

4. Cut slits in pastry.

5. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Information:

covered percent of daily need