Categories: Dessert, Pears

Ingredients

• 12 large firm bosc pears, peeled and sliced
• 1 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup chopped pecans, toasted
• 1 tablespoon grated fresh ginger
• 1 teaspoon grated lemon rind
• 1 (15 ounce) package refrigerated pie crusts
• 1 large egg
• 1 tablespoon water

Directions

1. In a large bowl, toss pears with brown sugar and flour.

2. Melt butter in a skillet over medium-high heat; add in pear mixture; cook and stir often for 10 minutes or until tender.

3. Remove skillet from heat; stir in pecans, ginger, and lemon rind.

4. Transfer mixture to a lightly greased 2-quart baking dish.

5. Roll piecrusts to press out fold lines; cut into 1/2-inch strips; arrange strips in a lattice design over filling.

6. Reroll remaining strips and scraps; cut leaf shapes from piecrusts using a small 1-inch leaf shaped cookie cutter.

7. Score designs in leaves using a paring knife, if desired.

8. Arrange leaves around inner edge of baking dish, forming a decorative border over ends of lattice.

9. In a small bowl, whisk egg and water together; brush over pie crust.

10. Bake in a 425° oven for 20-25 minutes or until golden brown.

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