Cherry pear pie

8 servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
3 tablespoons Cornstarch
¼ teaspoon Ground nutmeg
¼ teaspoon Dried rosemary, crushed, optional
4 cups Pears, peeled, cored, thinly sliced
3 cups Frozen pitted tart red cherries
1 each Pastry for double pie, recipe follows
1 each Egg white, beaten
1 tablespoon Sugar, coarse
Vanilla ice cream, optional

Directions

In a large mixing bowl stir together the sugar, cornstarch, nutmeg and rosemary, if desired. Add the fruit; toss gently to mix. Let mixture stand at room temperature for 20 minutes. Meanwhile, prepare pastry dough. On a lightly floured surface, roll half of the dough to a 12 inch circle. Wrap pastry around rolling pin; unroll onto 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Roll remaining half of pastry to an 11 inch circle. Using a miniature cookie cutter, cut out hearts fro the center, reserving cutouts. Fill pastry-lined pie plate with fruit filling. Trim dough even with edge pf pie plate. Top with the remaining pastry circle; adjust top crust. Trim and flute the edges. Combine the egg whites and water; brush onto pastry. Top with heart cutouts. Brush again.

Sprinkle with coarse sugar. Cover the edge of the pie with foil. Bake in a 375 oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or until the top is golden. Cool on a wire rack. Serve warm or at room temperature with ice cream, if desired.

PASTRY FOR DOUBLE CRUST PIE:

2 cups all-purpose flour ½ tsp salt ⅔ cups shortening 6 to 7 Tbsp cold water

In a medium mixing bowl stir together flour and salt. Cut in the shortening until pieces are the size of peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Use immediately or cover and chill until needed. Source: Better Homes and Garden

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 01-27-95

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