Prep 30 mins
Cook 20 mins
This comes from Crisco.
For the double crust
- 2 cups all-purpose flour, sifted
- 2 teaspoons sugar
- 1 pinch salt
- 3⁄4 cup Crisco shortening
- 3 -4 tablespoons ice water
For the filling
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 1 cup pecan halves, to cover bottom pie plate
- 1⁄2 cup brown sugar
- cooking spray
- 3⁄4-1 cup sugar (depending on pear sweetness)
- 2 tablespoons pillsbury best all-purpose flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon allspice (optional)
- 5 cups fresh pears, peeled and sliced
- 1 tablespoon butter
For the garnish
- 1⁄2 cup smucker's caramel topping
- fresh whipped cream (optional)
- Make the crust:.
- Preheat oven to 375°. In a large mixing bowl, stir together flour, sugar and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball. Wrap ball in plastic wrap and refrigerate at least 30 minutes.
- When chilled, cut dough in half. On a lightly floured cutting board or counter, roll each dough half out into an 11-inch circle. Let crusts sit until ready to assemble pie.
- Make the filling:.
- Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil. Spread the 2 tablespoons butter over bottom of lined pie plate, using all the butter.
- Press pecan halves (outsides facing down) into butter in a decorative circular pattern around bottom of pie plate. Sprinkle nuts with brown sugar.
- Spray edges of foil-lined pie plate with cooking spray; set aside.
- In a large mixing bowl, using a wooden spoon, stir together sugar, flour, spices and salt; add pears and toss gently to coat; set aside.
- Assemble the pie:.
- Transfer one of the prepared pie crusts to the pie plate, placing it over pecans; press down evenly. Top with pear mixture and dot with butter.
- Cover pears with second pie crust, roll edges under and crimp as desired. Cut several slits in the crust to allow steam to escape.
- Bake 10 minutes, then reduce heat to 375° and bake an additional 35 to 40 minutes, or until crust is nicely browned.
- Let pie cool 5 minutes, then invert onto a serving plate. To garnish, drizzle pie with caramel topping and serve warm, with whipped cream, if desired.
I did not use the walnuts and opted for almonds. I also did not use the caramel, I found that if the pie sits for a little bit the brown sugar makes a yummy glaze. Everyone that ate the pie loved it!
Absolutely Fabulous !!! I thought the crust is a little dry but it worked for the pie. I use a deep dish pie plate so used 7 cups of pears and additional 2 tablespoons of tapioca. Recipe says to Preheat oven to 375. Bake 10 minutes then reduce heat to 375. I baked mine at 350 for one hour because of the extra pears. But everyone loved loved loved this pie!!!!