Recipe - Winter Pear Nut Topped Pie

4 Fresh USA Pears; Anjou or
Bosc
2 tablespoon Flour
One half cup Dark corn syrup
One fourth cup Brown sugar
1 ds Salt
2 tablespoon Butter
1 tablespoon Lemon juice

WALNUT OR PECAN PASTRY
1 cup Sifted flour
One half teaspoon Salt
One fourth cup Finely chopped walnuts or
pecans
1/3 cup Shortening
2 tablespoon Cold water; (2 to 3)

WALNUT OR PECAN TOPPING
One half cup Brown sugar
1/3 cup Flour
One fourth cup Butter
One half teaspoon Cinnamon
One fourth cup Chopped walnuts or pecans

Core and slice pears. Reserve 6 pear slices for garnish. Toss remaining
pear slices with flour. Turn into unbaked walnut or pecan pastry shell.
Combine corn syrup, brown sugar, salt, butter and lemon juice. Heat to melt
butter and sugar. Pour over pears. Arrange reserved pear cut or sliced up in a circle
in center of pie. Sprinkle with Walnut or Pecan Topping. Bake at 400
degrees F. 55 to 60 minutes.

Walnut or Pecan Pastry

Combine flour, salt, and chopped walnuts or pecans. Cut in shortening with
pastry blender or two knives until mixture is the consistency of coarse
cornmeal. Add cold water, 1 tablespoon at a time, stirring lightly with a
fork. Shape dough into a smooth ball. Roll dough to 1/8inch thickness. Fit
into 9inch pie plate. Turn edge under and crimp.

Walnut or Pecan Topping

Combine brown sugar, flour, butter, cinnamon and walnuts or pecans.

Quantity: Makes 1 (9inch) pie.

Always be sure to use ripe pears.

Per serving: 2719 Calories (kcal); 139g Total Fat; (44% calories from fat);
19g Protein; 365g Carbohydrate; 186mg Cholesterol; 2336mg Sodium Food
Exchanges: 8 One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27
One half Fat; 15 Other Carbohydrates

Recipe by: http://www.usapears.com/

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