Pear Amour Pie

Name: Pear Amour Pie
Ingredients: 9-inch double crust pastry; Filling: first layer; 3 Bartlett pears, ripe but firm; 1/2 cup granulated sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; pinch of salt; 1 tablespoon lemon juice; Filling: second layer; 1 cup fresh or frozen cranberries; 1/2 cup granulated sugar; 2-1/2 tablespoons tapioca; 2 tablespoons corn syrup; 1/4 cup pear nectar, available in; super markets; 2 tablespoons butter; Bakers' sugar- for sprinkling

17 ingredients

1 steps

Ingredients

9-inch double crust pastry
Filling: first layer
3 Bartlett pears, ripe but firm
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of salt
1 tablespoon lemon juice
Filling: second layer
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
2-1/2 tablespoons tapioca
2 tablespoons corn syrup
1/4 cup pear nectar, available in
super markets
2 tablespoons butter
Bakers' sugar- for sprinkling

Directions

1

{"0":"Peel pears. Cut in half lengthwise. Remove core. Slice halves horizontally into 1\/3-inch slices. In a medium sized bowl combine pears and lemon juice. Add combined spices, sugar, and salt.","2":"Heat cranberries, sugar, tapioca, corn syrup and nectar in a medium saucepan till berries pop and mixture thickens.","4":"Spoon pear mixture into pastry lined pie pan. Spread cranberry mixture over the pears. Dot butter over filling and cover with top crust. Crimp edges, vent, and sprinkle with sugar.","6":"Bake 15 minutes in a 400-degree, preheated oven. Reduce heat to 375-degrees and bake 45 minutes longer, or until crust is golden brown and juices bubble through vents. Cool thoroughly before cutting."}