Pear/Anise Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve thin Parmesan cheese slices with this delightful gourmet pie


Pastry for 2-crust pie

  • 5 c. sliced peeled Anjou pears (6 medium)
  • c. sugar
  • 4 tblsp. cornstarch
  • tsp. whole anise seeds
  • 2 tsp. grated lemon peel
  • Lemon juice
  • 2 tblsp. butter or regular margarine
  • ½ c. confectioners sugar


  • Combine pears, c. sugar, cornstarch, anise seeds and lemon peel. Mix gently. Place in pastry-lined 9" pie pan.
  • Sprinkle pie filling with tsp. lemon juice. Dot with butter. Adjust top crust and flute edges; cut vents.
  • Bake in hot oven (400°) until pears are tender and crust is lightly browned, about 40 minutes.
  • While pie is hot, brush with glaze made by mixing confectioners sugar with enough lemon juice for spreading consistency (about 2 ½ tsp.). Cool.