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Pear-Plum Pie Recipe

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This recipe for Pear-Plum Pie is from SIMPLY SIMPLE DESSERTS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 rolled refrigerated unbaked piecrusts
1 1/4 c sugar
1/4 cornstarch
1 tsp finely shredded lemon peel
1/2 tsp ground cinnamon
4 c cored and coarsely chopped pears
2 c chopped plums
1 small quince, cored, sliced and poached or 1 c coarsely chopped pear
2 T lemon juice
2 T port (optional)
1/4 tsp vanilla
1 egg, beaten
1 T whipping cream
Directions:
Directions:
Preheat oven to 375º . Roll out pastry on a floured work surface to a circle about 12 inches in diameter. Transfer to a 9" pie tin or plate without stretching. (Follow package direction if using refrigerate crust.)
Trim pastry even with rim to tin.
In small bowl combine sugar, cornstarch, lemon peel, cinnamon, and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.
Roll remaining pastry portion to a 12 inch circle Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edge as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.
Bake 1 hour 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack

 

 

 

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