INGREDIENTS
Pie
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/4
cup apricot preserves
1/3
cup crushed gingersnap cookies (about 7 cookies)
6
cups thinly sliced, peeled pears (about 6 large)
2
teaspoons grated gingerroot
1/4
cup packed brown sugar
2
tablespoons cold butter or margarine, cut into small pieces
Frosting
2
drops yellow food color
2
teaspoons orange decorator sugar crystals, if desired
DIRECTIONS
1
Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate as directed on box. Unroll other crust on counter or cutting board. Using small knife, cut jack-o’-lantern face into top crust; cover loosely with towel or waxed paper.
2
Spread preserves over bottom of crust in pie plate; sprinkle with cookie crumbs. In large bowl, mix pears, gingerroot and brown sugar. Spoon pear mixture evenly over crumbs; sprinkle with butter pieces. Cover with top crust; seal edges and flute.
3
Cover crust edge with strips of foil to prevent excessive browning. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until bubbly and top is golden brown. Remove foil; cool on cooling rack about 20 minutes.
4
Meanwhile, in small bowl, mix frosting ingredients. Gently brush frosting over top of warm pie. Serve warm or cool.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!