Categories: Pie

Ingredients

• 9" pie shell unbaked
• Topping:
• 1 c. flour
• 1/2 c. brown sugar
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 c. butter, cut in small pieces
• 1/2 c. chopped pecans
• Filling:
• 20 1/2 oz. can pear halves +
• 8 1/2 oz. can pear halves
• 1/4 c. sugar
• 2 T cornstarch
• 1/8 tsp. nutmeg
• 1/8 tsp. salt
• 1 1/2 c. pear liquid (add water if needed)
• 1 T butter
• 1 tsp. lemon juice

Directions

1. Mix flour, brown sugar, cinnamon, nutmeg. Cut in butter until it looks like cornmeal. Mix in pecans and set aside.

2. Dry pear halves on paper towels. On cold burner combine sugar, cornstarch, nutmeg and salt in saucepan. Mix in pear liquid, stirring well. Turn burner to medium high. Cook, stirring constantly until mixture loses milky appearance and turns clear (about 5 minutes). Remove from heat. Stir in butter and lemon juice. Let sit to cool.

3. Arrange pear halves, rounded side up in pie shell. Place on cookie sheet. Pour hot pear pudding as evenly as possible over pears. Sprinkle topping evenly over pear mixture. Press down to form bumpy, golden brown crust.

4. Bake 20 to 25 minutes at 425º until topping turns dark golden brown.

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