Harvest Time Pear Pie
1 9-inch pie crust
10 pears, peeled, cored, and sliced
1 cup fig conserves
¾ cup sugar
2 Tbsp whole wheat flour
Pinch of salt
1 tsp cinnamon
¼ tsp nutmeg
½ tsp cardamom
1-2 tbsp butter or margarine
Preheat oven 400°.
Combine sugar, flour, and spices together. Add to pears, and mix well. Fold in conserves.
Spoon mixture into pie crust, and dot with 1-2 tbsp butter or margarine; lay top pastry over top. Pinch edges all the way around, and crimp to seal. Cut air vents in top of crust. (Use a festive cookie cutter before putting top pie crust on — be sure not to cut all the way through.)
Bake at 400° for 50 minutes, reduce heat to 350° to cook an additional 10-15 minutes, sliding a sharp knife in one of the air vents to check tenderness of pears. You may need to tent aluminum foil around the edges if they start to get too brown.
Serve warm with ice cream if desired.
© Crackerberries 2012
