Sour Cream, Raisin And Pear Pie
|Pastry||1 (Single Crust)|
|Raisins||3⁄4 Cup (12 tbs)|
|Egg yolks||3 , beaten|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Dark corn syrup||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cold water||1 Tablespoon|
Prepare Single-Crust Pastry.
On floured surface roll pastry to form 12-inch circle.
Fit pastry into 9-inch pie plate.
Trim to 1/4 inch beyond edge.
Fold under extra pastry.
Using knife, cut leaf shapes about 1 inch long from pastry trimmings.
Score veins on leaves.
Brush pastry edge with water.
Gently press leaves along edge, overlapping slightly.
Do not prick pastry.
Line with double thickness of foil.
Bake in preheated 450°F convection oven on rack #2 or #3 offset for 5 minutes (or bake in preheated 450°F radiant bake oven 5 minutes).
Bake 5 to 7 minutes more or until pastry is golden brown.
Remove from oven.
Reduce oven temperature to 375°F.
For filling: In small mixing bowl cover light raisins with boiling water.
Let stand 5 minutes.
In medium mixing bowl combine egg yolks, sour cream and flour.
Stir in raisins, 1 cup sugar, the milk, cinnamon, cloves and nutmeg.
Pour filling into baked pastry shell.
Cover edge with foil.
Bake in 375°F convection oven 15 minutes (or bake in 375°F radiant bake oven 20 minutes).
Continue baking 20 to 25 minutes more or until pie appears nearly set in center when gently shaken.
Cool on wire rack for about 1 hour.
Meanwhile, peel and thinly slice pears.
In large saucepan combine 1 1/2 cups water, the brown sugar, corn syrup and lemon juice.
Heat to boiling.
Cover and simmer 4 to 5 minutes or until tender.
Drain pears, reserving A cup poaching liquid.
Let pears cool slightly.
Combine 1 tablespoon water and the cornstarch.
Stir into reserved poaching liquid.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat; cool slightly.
Arrange pear slices on top of pie in a circle, overlapping slightly.
Brush with thickened poaching liquid.
To store, cover and chill up to 24 hours
Serving size: Complete recipe
Calories 3331 Calories from Fat 881
% Daily Value*
Total Fat 100 g153.2%
Saturated Fat 48.7 g243.4%
Trans Fat 0 g
Cholesterol 746 mg248.7%
Sodium 515.1 mg21.5%
Total Carbohydrates 609 g203%
Dietary Fiber 20.8 g83.3%
Sugars 492.2 g
Protein 32 g64.9%
Vitamin A 56.9% Vitamin C 44.6%
Calcium 86.1% Iron 48.7%
*Based on a 2000 Calorie diet