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Prep 15 mins
Cook 40 mins
Fruit pies always make a good dessert, I think. Based on the reviews, I don't think any changes are necessary for this adopted recipe. The reviewer's suggestion of lemon juice instead of orange juice is a great idea if you're like me and always have lemons or lemon juice but rarely keep orange juice in the house.
- 6 cups Bartlett pears, pared and thinly sliced
- 1⁄2 teaspoon lemon, rind of
- 3 tablespoons orange juice, frozen concentrate
- 1 unbaked 9-inch pie shell
SPICY CRUMB TOPPING
- 3⁄4 cup unbleached flour
- 1⁄2 teaspoon ginger, Ground
- 1⁄2 cup sugar
- 1⁄8 teaspoon salt
- 1 teaspoon cinnamon, Ground
- 1⁄4 cup butter or 1⁄4 cup regular margarine
- Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly.
- Arrange the pear mixture in the unbaked pie shell.
- Prepare the Spicy Crumb Topping (instructions below) and sprinkle over the pear mixture.
- Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender.
- Cover loosely with aluminum foil after 30 minutes if the top becomes too brown.
- Cool on a wire rack before serving.
- SPICY CRUMB TOPPING:
- Combine the flour, sugar, spices and salt in a bowl.
- Cut in the margarine, using a pastry blender, until the mixture is crumbly.
This recipe is almost identical to the recipe I was going to post, so I'll just review this one instead! The only difference is that I use lemon juice instead of the orange juice. Our family LOVES this pie. Served with ice cream, it makes a very decadent treat.
This was a nice change from apple pie and easy to make. I made this without the lemon rind, but otherwise followed the recipe as given. The filling is only lightly sweetened but works well with the crumb topping. My kids and husband liked this pie too, so I'm sure I'll make it again.