Prickly Pear Pie

This recipe came about thanks to the Harry & David Pear Gift Baskets that my previous boss used to send to each member of our team every year for Christmas. This incredible boss has since retired, but her amazing legacy, and this tasty pie recipe, live on.

This recipe makes a lot of filling; the ingredients (except the pie crusts) may need to be halved if using a single small pie tin.

Ingredients

7 pears, peeled, cored, and diced (can substitute with apples)

Juice from 7 limes

1/4 cup honey

1 1/4 cup cane sugar

2 1/2 Tbsp tapioca pearls (Kraft Minute Tapioca)


2 Uncooked Pie Crusts


Directions

Add juice from limes to a gallon-sized Ziploc bag. While dicing pears (or apples), periodically add chunks to the Ziploc bag and shake it up. The lime juice will help keep the fruit from browning while dicing the rest of it. Add remaining ingredients either to the Ziploc bag or add everything to a large bowl and toss until mixed well. Position one pie crust in a large pie tin or springform pan (this recipe makes a lot of filling). Pour pie filling over the crust and then place the other crust on top and crimp edges, sealing the crust.

Bake at 400° F (204° C) for 50 minutes, or until the crust is light golden brown. Let cool and then enjoy hot, or chill in the fridge to enjoy cold. Store in the refrigerator.


Please appropriately recycle washed and dried Ziploc bags with other plastic film materials.

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