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Rogue Valley Pear Pie
The Rogue Valley is famous for its lush, juicy pears, but any good pears will do this pie recipe justice.
Serves: Serves: 8
Ingredients:
- 3 cups (6 medium) peeled and sliced pears
- 1 (6-ounce) Keebler graham cracker piecrust
- 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
- 2/3 cup Carnation Nonfat Dry Milk Powder
- 1 1/3 cups water
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons purchased graham cracker crumbs or 2 (2 1/2-inch) graham cracker squares, made into crumbs
- 1 tablespoon Brown Sugar Twin
- 2 tablespoons (1/2 ounce) chopped hazelnuts or pecans
Directions:
- Preheat oven to 375 degrees.
- Evenly arrange pear slices in piecrust.
- In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
- Remove from heat. Stir in vanilla extract and cinnamon. Evenly spoon mixture over pears.
- In a small bowl, combine graham cracker crumbs, Brown Sugar Twin, and hazelnuts. Evenly sprinkle crumb mixture over top.
- Bake for 30 to 35 minutes. Place pie plate on a wire rack and let set for 35 to 45 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
- A self-seal sandwich bag works great for crushing graham crackers.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here or on the book cover.
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