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Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
Strawberry Pie
Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
Apricot Strudel
Apricot Meringue Tart
Strawberry CheesePie
Old Fashioned Pear Pie


      1/2 cup flour
      1/2 cup sugar
      1/4 teaspoon ground mace
      1/2 teaspoon cinnamon, ground
      11 fresh California Bartlett pears, peeled (if desired), sliced
      2 pie crusts, 9-inch
      1 tablespoon butter or margarine
      1 egg white
      1 tablespoon sugar


    Stir sugar with flour, mace and cinnamon; mix with pears so that all slices are coated.  Divide pastry dough in half; roll half on floured board and place in 9-inch pie pan.  Moisten edge with water. Turn pears into pie pan. Dot with butter and cover with top  crust. Crimp edges. Brush pastry with egg white and sprinkle with sugar. Cut 4 slits in  top to allow steam to escape. Bake on low shelf in 450 degree F. oven 25 minutes. (It may  be necessary to wrap edge of pie with foil if it starts to get too dark.) Reduce oven  temperature to 375 degrees F. and bake an additional 20 minutes. For best results, allow  pie to cool at least to lukewarm before cutting into 8 slices.

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