"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peach and Pear Pie Recipe

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This recipe for Peach and Pear Pie, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jillian Woods
Added: Wednesday, November 26, 2008


2-1/2 c sliced peeled fresh peaches
2-1/2 c sliced peeled fresh pears
1 tbsp lemon juice
1/3 c packed brown sugar
1/4 c sugar
3 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 unbaked pastry shell (9 inches)
1/2 c all-purpose flour
1/4 c sugar
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 c cold butter
1/3 c chopped walnuts

In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell.
For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375 for 1 hour or until bubbly. Cool on a wire rack.




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