INGREDIENTS
Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Fruit Filling
5
cups sliced peeled fresh pears
3/4
teaspoon fruit protector (ascorbic acid)
Cream Filling
4
tablespoons butter, cut into small pieces
Topping
DIRECTIONS
1
Heat oven to 450°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Baked Shell. Bake 9 to 11 minutes or until light brown.
2
To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Line large cookie sheet with parchment. Weave strips together to make lattice design; trim to fit top of pie. Bake 7 to 8 minutes or until golden brown.
3
Meanwhile, in large saucepan, place pears, 3/4 cup sugar, the fruit protector and water. Cook over medium heat until pears are tender and almost all liquid has evaporated. Cool slightly while cooking filling.
4
In medium saucepan, place egg yolks; beat with whisk or fork to blend. Stir in 1 cup sugar. Add cornstarch and salt; mix well. Stir in 1 1/4 cups milk, the evaporated milk and 1 1/2 teaspoons vanilla until blended. Stir in butter. Cook over medium heat, stirring constantly, until thick and bubbly. Spread pears in cooled baked shell. Spread cream filling over pears. Carefully slide lattice top onto pie. Cool; refrigerate 4 hours or until filling is set.
5
In chilled small bowl, beat all topping ingredients with electric mixer on high speed until stiff peaks form (Do not overbeat.) Decorate top of pie with whipped cream as desired. Serve with any remaining whipped cream. Store covered in refrigerator.
High Altitude (3500-6500 ft)
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