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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pear Pie with Oatmeal Cookie Crust Recipe

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This recipe for Pear Pie with Oatmeal Cookie Crust is from Salem United Methodist Church Cookbook , 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:  
Crust:
Pear Filling:
2 2/3 c. white or oat flour
6-8 large pears (11 cups)
1 c. natural cane sugar
3/4 c. natural cane sugar
1 c. rolled oats
3/4 c. pear juice (Goya)
1 tsp cinnamon
2 tsp cinnamon
1 tsp baking soda
2 tsp vanilla extract
3/4 to 1 c. applesauce
2 Tbs cornstarch
1 egg white (1/4c. egg sub.)

1 1/2 tsp vanilla extract

canola oil cooking spray
Directions:
Directions:
For Crust: Preheat oven to 350ºF In a large mixing bowl combine flour, sugar, oats, cinnamon and baking soda. In another bowl, combine applesauce, egg white and vanilla. Stir to mix. Combine wet ingredients with dry ingredients and stir until well blended. If mixture seems too dry to roll out add up to 1/4 cup more applesauce. If to wet add enough flour to roll out consistency. Spray 9 " pie plate with cooking spray. Roll out 1/2 the oat mixture on a lightly floured surface to make a 12" circle. If necessary, press the dough into the pan with your fingers to get it into position. Reserve the remaining mixture for the top of the pie. Bake the bottom crust in the preheated oven for 10 minutes.

For Filling: Quarter, core and peel the pears and slice each quarter into 4 slices. Place the pears, pear juice and vanilla in a sauce pan and cook over medium heat until pears are tender, about 10 minutes. Combine sugar, cinnamon and cornstarch. Mix well and stir into the pears. Cook for 4 more minutes stirring until mixture thickens. Remove from heat. Place pear mixture in baked crust. Roll out the remaining oat mixture into 11" circle. Pierce with fork. Cover filling with top crust. Fold top edge under and crimp. Set pie pan on a large sheet of aluminum foil or pan to catch drips. Bake until top crust is firm, ~ 15-20 minutes. Serve chilled with non fat Frozen vanilla yogurt.
Personal Notes:
Personal Notes:
This recipe is adapted from The Taste For Living Cookbook - Mike Milken's Favorite Recipes for Fighting Cancer.

 

 

 

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