Fill pie shell with sliced pears.
Add sugar, cinnamon and nutmeg.
Crumble together oleo, brown sugar and flour.
Spread over pears and bake in 400\u00b0 oven for about 45 minutes.
Fill pie shell with sliced pears.
Mix together 1/4 cup of the sugar,the salt, cornstarch, lemon rind, and lemon juice and spread over the pears.
Mix together remaining sugar, spices and flour and add to butter.
Stir with a fork until crumbly and sprinkle over pears.
Bake at 450F for 15 minutes, reducing to 350F to bake about 30 minutes more.
arse crumbs. Sprinkle with water and stir
If using fresh pears, cook in water with sugar until soft to the touch; drain well.
Drain canned pears well.
Place on an ovenproof plate.
Put one chocolate covered mint on top of each pear half.
Broil or bake pears in oven at 375\u00b0 to 400\u00b0 for 10 to 15 minutes, until chocolate is melted.
Remove from oven.
Garnish with grapes or walnut halves.
Serve with whipped cream or vanilla ice cream.
egrees C).
Press the pie pastry into the bottom and
Preheat oven to 450\u00b0.
Line a 9-inch pie plate with half of the pastry.
Place the cranberries in a saucepan with a little water.
Cover and cook for 6 to 8 minutes until the skins pop. Add the tapioca, sugar, salt and pears.
Mix well and cool.
Turn into the prepared pie plate and dot with butter.
Cook the water, sugar, cornstarch and salt until clear. Remove from heat.
Add the jello.
Fill a 10-inch baked pie crust with fresh berries; pour filling over berries.
Refrigerate.
Top with whipped cream.
Cook sugar, water and cornstarch until thick.
Add Jell-O and cool.
Cook 2 pie crusts.
After Jell-O mixture is completely cool, fill each pie crust with fresh strawberries.
Pour mixture over berries.
Let stand in refrigerator 3 hours.
Top with Cool Whip.
Mix pudding, Jell-O and water in a medium saucepan over medium-high heat.
Bring to a boil.
Stir rapidly for 1 minute. Place in refrigerator to cool about 10 minutes.
Stir; place back in refrigerator for 5 minutes (do not set).
Line the bottom of graham cracker pie crust with fresh strawberries (sliced in half). Pour mixture over strawberries.
Chill for 2 hours before serving. Serve with whipped cream.
Cook water, sugar, cornstarch and food coloring until it comes to boil.
Add Jell-O; cool.
Pour in baked pie shell with fresh strawberries.
Let cool for 5 to 6 hours.
Line bottom of baked pie shell with fresh fruit.
Beat in mixing bowl the yogurt, cottage cheese, honey and vanilla.
tems and cores from dried pears.
Chop into 1/2
r the filling, place apples, pears, 1/2 cup water, 1
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
innamon and cloves.
Peel pears, cut in half from top
Arrange pear slices in pie shell in an attractive pattern.
Beat the sugar, flour, melted butter, eggs, lemon juice, vanilla, ginger and Cointreau with a mixer until smooth and well blended Pour mixture over the pears in the pie shell.
Bake at 350F for 40 to 45 minutes, or until light brown and top springs back when pressed.
Beat margarine and sugar until light and creamy.
Add eggs; beat well.
Stir in mashed pears.
Sift flour, soda and salt and add to creamed mixture with sour milk. Fold in nuts.
Put into 1 large 9 x 5-inch pan or 2 smaller pans.
Cook at 350\u00b0 for about 55 minutes.
Use fresh pears and double this recipe.
Put in 3 bread-size pans about 3 inches high.
Line pie pan with crust and fill with pears. Mix 1/4 c. sugar, salt, cornstarch, lemon rind and juice together. Spread over pears. Mix remaining ingredients together with a fork until crumbly. Sprinkle over pears. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes more.
Cook pears on low heat until tender or use canned pears.
Add 2 tablespoons flour and 1/3 cup sugar to juice.
Cook until thick. Put pears into pie shell and cover with juice that has been thickened.
Bake at 425\u00b0 for 20 minutes.
Top with 1/3 cup sugar, 1/3 cup flour, butter and coconut.
Mix well.
Sprinkle on top of pie.
Bake 10 minutes longer until lightly brown.
Serve warm or cold.
br>Line a 9-inch pie pan with crust, leaving a 1