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Rogue Valley Pear Pie

Categories: Cakes/pies
Type: Desserts and Baked Goods

The Rogue Valley is famous for its lush, juicy pears, but any good pears will do this pie recipe justice.

Serves: Serves: 8


  • 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

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  1. Preheat oven to 375 degrees.
  2. Evenly arrange pear slices in piecrust.
  3. 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.
  4. Remove from heat. Stir in vanilla extract and cinnamon. Evenly spoon mixture over pears.
  5. In a small bowl, combine graham cracker crumbs, Brown Sugar Twin, and hazelnuts. Evenly sprinkle crumb mixture over top.
  6. 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.

excerpted from:

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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