Double-Crust Pear Pie

Name: Double-Crust Pear Pie
Ingredients: 2/3 cup sugar; 1/4 cup cornstarch; 2 teaspoons grated lemon peel; 1-1/2 teaspoons crushed aniseed; 1-1/2 teaspoons lemon juice; 5 cups thinly sliced peeled ripe pears (about 5 medium); Pastry for double-crust pie (9 inches); 1/2 cup confectioners' sugar; 2 to 3 teaspoons lemon juice

9 ingredients

3 steps

Ingredients

2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated lemon peel
1-1/2 teaspoons crushed aniseed
1-1/2 teaspoons lemon juice
5 cups thinly sliced peeled ripe pears (about 5 medium)
Pastry for double-crust pie (9 inches)
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Directions

1

In a large bowl, combine the sugar, cornstarch, lemon peel, aniseed and lemon juice. Add pears and toss gently.
2

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
3

Bake at 400° for 40-45 minutes or until filling is bubbly and pears are tender. Cover edges with foil during the last 20 minutes to prevent overbrowning. Combine glaze ingredients; gently spread over hot pie. Cool completely on a wire rack. Store in the refrigerator.