Granite Falls IGA Recipes
https://www.gfiga.com/Recipes/Detail/3655/
Red Anjou Pie
Red Anjous go well in a pie with the added tartness of dried
Yield: 8 servings
Ingredients
| 4 | firm ripe USA Red Anjou pears, cored and coarsely diced | ||
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| 1/2 | lemon, juiced | ||
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| 1/3 | cup | granulated sugar | |
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| 1/3 | cup | all purpose flour | |
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| 1 | teaspoon | ground cinnamon | |
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| 1/2 | cup | diced dried apricots | |
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| 1/2 | cup | finely chopped pecans | |
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| Pastry dough for double crust pie | |||
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| 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.
Granite Falls IGA Recipes
https://www.gfiga.com/Recipes/Detail/3655/
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