Wednesday, November 26, 2008



1/2 c. white sugar
2 TBSP. quick-cooking tapioca I use rice krispies
1tsp cinnamon
2 tsp. fresh lemon juice
6 cups peeled, sliced, freshBartlett pears (ripe ones)

1/2 cup butter, softened a little
1 cup sifted flour
3/4 cup firmly packed brown sugar
1 unbaked 9" deep dish pie shell

Preheat over to 375 degrees F. Combine Sugar, tapioca and cinnamon in a large bowl. Stir in lemon juice and pears.. Cut butter into mixture of flour and brown sugar until crumbly. Turn pear mixture into pie shell. Sprinkle crumb mixture evenly over top and lightly pat down, as pie will be full. Bake at 375 degrees F. for 45-50 minutes. Cool and serve with reduced fat whipped topping or sugar free vanilla ice cream.

No comments: