Pear/Pineapple Pie


Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use pears that hold their shape. Anjou pears are a good choice


10" Pie9" Pie

Pastry for 2-crust pie

3 tblsp.2 tblsp. flour
½ c. c. sugar
¾ tsp.½ tsp. salt
¾ tsp.½ tsp. ground nutmeg
7 c.5 c. thinly sliced pears
½ c. c. crushed pineapple, well-drained
2 tblsp.2 tblsp. raisins
3 tblsp.2 tblsp. lemon juice


  • Combine flour, sugar, salt and nutmeg. Toss with pears and remaining ingredients. Spoon into pie shell. Roll out top crust; make cutout in center. Place on filling; seal and crimp edges.
  • Bake in moderate oven (375°) 50 to 60 minutes. Larger pie, 8 servings; smaller pie, 6 servings.