Open-Face Pear Pie

Name: Open-Face Pear Pie
Ingredients: Whipped cream (optional); ⅛ tsp. ground mace; ⅛ tsp. salt; 1 tsp. vanilla; 3 eggs; ¼ c. flour; 1 c. sugar; ¼ c. butter or regular margarine; Juice of ½ lemon; 4 medium pears

Preparation info

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Use fully ripened Bartlett pears to make this interesting pie

Ingredients

Unbaked 9" pastry shell
4 medium pears
Juice of ½ lemon

Pie
Vegetarian

Method

Peel, halve and core pears. Brush with lemon juice. Place pears cut side down in pie shell with narrow ends toward center.
Cream together butter and sugar. Beat in flour, eggs, vanilla and salt. Pour over pears. Sprinkle lightly with mace.
Bake in moderate oven (350°) 45 minutes or until filling is set and lightly browned. Cool on rack 1 hour or longer