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Pear Lemon Pie

Pie.Chef's picture
  Eggs 2 , beaten
  Sugar 1 Cup (16 tbs)
  Finely shredded lemon peel 1 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2064 Calories from Fat 320

% Daily Value*

Total Fat 36 g55.2%

Saturated Fat 12.8 g64%

Trans Fat 0 g

Cholesterol 455.2 mg151.7%

Sodium 251.6 mg10.5%

Total Carbohydrates 433 g144.3%

Dietary Fiber 22.4 g89.6%

Sugars 359.5 g

Protein 17 g34%

Vitamin A 18.1% Vitamin C 77.1%

Calcium 28.5% Iron 119.7%

*Based on a 2000 Calorie diet

Pear Lemon Pie Recipe