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Asian Pear Pie
This timeless pie by Elizabeth Horahan lets Subarashii Kudamono Asian Pears take center stage. Gently spiced with cinnamon and nutmeg and wrapped in a flaky double crust, it’s a fragrant, fruit-forward alternative to apple pie—lighter, brighter, and every bit as comforting.
Ingredients
½ cup sugar
⅓ cup flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
3 large Subarashii Kudamono Asian Pears
Pastry for a two crust pie
Preparation
- Mix together the sugar, flour, cinnamon and nutmeg, and set aside.
- Preheat the oven to 425ºF.
- Peel and slice the pears. Place the pears in a large mixing bowl. Pour the sugar mixture over the pears and mix until the pears are thoroughly coated. Form one half of the pie pastry into a pie plate. Spoon in the pear mixture. Cover the fruit with the other pastry and flute the pastries together. Cut slits in the top of the pie for ventilation and cover the edges with aluminum foil to prevent burning.
- Bake for 25 minutes.
Reduce heat to 375ºF, remove aluminum foil and bake for 20 more minutes or until golden brown. - Let cool and enjoy!
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