Red Anjou Pie

Red Anjous go well in a pie with the added tartness of dried

Yield: 8 servings

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Ingredients

4 firm ripe USA Red Anjou pears, cored and coarsely diced

check lemon, juiced 1/2 lemon, juiced

check granulated sugar 1/3 cup granulated sugar

check all purpose flour 1/3 cup all purpose flour

check ground cinnamon 1 teaspoon ground cinnamon

check diced dried apricots 1/2 cup diced dried apricots

check finely chopped pecans 1/2 cup finely chopped pecans

check Pastry dough for double crust pie Pastry dough for double crust pie

check butter, cut into small pieces 2 tablespoons butter, cut into small pieces

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Directions:

Pre-heat oven to 350 F. Gently toss diced pears with lemon juice. Mix together sugar, flour, cinnamon, apricots and pecans. Gently mix together pears and dry ingredients. Pour into prepared bottom pie crust. Dot top of pear mixture with butter pieces. Top either with a full crust, or cut top crust into lattice. Crimp crust edges. If using a top crust, cut several slits to vent the pie. Bake at 350 F. for 45 - 50 minutes, or until golden brown. Remove from oven and cool on rack.

Any variety of pear can be substituted. Source: Pear Bureau Northwest

Please note that some ingredients and brands may not be available in every store.