Difference between revisions of "Crunchy Pear Pie"
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* ½ Teaspoon [[vanilla]] | * ½ Teaspoon [[vanilla]] | ||
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# Combine [[butter]], [[brown sugar]], [[coconut]] and [[flour]] | # Combine [[butter]], [[brown sugar]], [[coconut]] and [[flour]] | ||
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# Top individual pieces of pie with a pear half and a dollop of [[whipped cream]]. | # Top individual pieces of pie with a pear half and a dollop of [[whipped cream]]. | ||
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| + | [[Category:North American cuisine]] | ||
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[[Category:Pie Recipes]] | [[Category:Pie Recipes]] | ||
[[Category:Pear Recipes]] | [[Category:Pear Recipes]] | ||
Latest revision as of 11:11, 15 July 2012
This recipe comes from an Estate Sale and were obtained when The Family Collection from The Wetzel Estate in Plano, Texas was purchased in 1982. Contributed by Catsrecipes Y-Group
Contents
Ingredients
- ½ Cup butter
- ¼ Cup brown sugar
- ½ Cup coconut
- 1 Cup flour
Filling
- ½ Cup brown sugar
- ⅓ Cup flour
- ¾ Cup pear Juice
- ¾ Cup milk
- 2 eggs, beaten
- 2 Tablespoons butter
- ½ Teaspoon vanilla
Procedures
- Combine butter, brown sugar, coconut and flour
- Place in a rectangular baking dish.
- Bake at 400 °F for 15 minutes, stirring occasionally.
- Remove from oven and stir again.
- Press this mixture against the bottom and up the sides of a pie plate.
- Combine brown sugar and flour in a saucepan.
- Blend in pear juice and milk
- Cook over medium heat until it thickens and comes to a boil
- Boil for ~1 minute.
- Gradually stir in beaten eggs and boil one minute longer.
- Turn off the heat and stir in vanilla and butter.
- Pour into crust and chill for at least 4 hours.
- Dip pear halves in a aixture of ¼ cup of sugar and 1 teaspoon of cinnamon.
- Top individual pieces of pie with a pear half and a dollop of whipped cream.
