Pear Anise Pie

Pear Anise Pie

from Sunset’s ‘Cookbook of Desserts’ 1979

Pastry for a 2 crust pie

2 T butter, soft

5-6 large fresh pears

1/2 c. sugar

3 T. cornstarch

1 t. whole anise seed

1 t. grated lemon peel

1 t. lemon juice

Directions:

Roll out crust, line pie pan with half of crust. Roll out second half and let sit.

Preheat oven to 425.

Spread about 1 tablespoon of the butter on the bottom of the crust, and place in refrigerator while you prepare fruit.  Peel, core, and slice pairs into a bowl. Blend sugar, cornstarch, anise seed and lemon peel, mix lightly into pears, and turn into pie pan. Sprinkle with lemon juice and dot with the rest of the butter. Adjust top crust, sealing edges well and cutting slits for steam to escape. Bake in a hot over for 15 minutes, then reduce temperature to 350, bake 20 minutes longer until pears are tender. Cool.

**I didn’t know what to expect from such a strange pie, but this pie was amazing, and everyone seemed to like it quite a bit. The only thing I changed from the original recipe was cutting the sugar, which had been 2/3 cup. I used coconut palm sugar too which is safe for  diabetics to eat.

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