Originally published as Sugar and Spice Pear Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p143
My family loves pear pie because it's a little less tart than apple pie. The nutty crust complements the tender fruit and buttery pastry.—Kristina Pontier, Hillsboro, Oregon
Preheat oven to 400°. In a large bowl, combine first nine ingredients.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 85 (38%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 11.4mg||4 %|
|Sodium 5268.4mg||182 %|
|Potassium 237.5mg||6 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 32.5g|
|Protein 1.3g||2 %|
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Calories per serving: 226
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