Pear Lemon Pie
|Eggs||2 , beaten|
|Sugar||1 Cup (16 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Pastry||1 (Or Double-Crust Pie)|
|Canned pear halves||45 Ounce, drained and cut up (1 Can 29 Ounce And 1 Can, 16 Ounce)|
In small saucepan combine the beaten eggs, sugar, lemon peel, lemon juice, and butter or margarine.
Cook over low heat, stirring constantly, for 3 to 4 minutes or till thickened and bubbly.
Remove from heat.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Fold pears into thickened lemon mixture; turn into pastry-lined pie plate.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil and bake for 25 to 30 minutes more or till golden.
Cool on rack before serving.