Categories: Dessert, Pears, Pie

Ingredients

• 6 large pears, peeled, cored, and cubed
• 3/4 cup unsweetened pineapple juice
• 3/4 cup packed brown sugar
• 1/2 cup chopped pitted prune
• 1/2 cup golden raisin
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 2 tablespoons brandy (or 1 teaspoon brandy extract)
• pastry dough, for double crust 9-inch pie

Directions

1. In a large saucepan, combine the first 11 ingredients.

2. Bring to a boil; cook, uncovered, over low heat for 40 minutes or until thickened, stirring occasionally.

3. Stir in brandy.

4. Pour filling into a pastry-lined 9-inch pie plate; top with remaining pastry; trim edges; seal and flute.

5. Cut slits in crust to allow steam to escape.

6. Bake on the lower rack in a 425° oven for 15 minutes.

7. Lower heat to 375° and bake 30 minutes.

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