The best delicious Glazed Pear Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Glazed Pear Pie recipe today!
Hello my friends, this Glazed Pear Pie recipe will not disappoint, I promise! Made with simple ingredients, our Glazed Pear Pie is amazingly delicious, and addictive, everyone will be asking for more Glazed Pear Pie.
What Makes This Glazed Pear Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Glazed Pear Pie.
Ready to make this Glazed Pear Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 tb Cornstarch
1/2 c Sugar
1 c Apricot nectar
1 ct (8-oz) whipped cream cheese
1 9-inch baked pie shell or
-cookie crumb crust
2 Fresh Bartlett pears
Lemon juice
For glaze, combine cornstarch, sugar and apricot nectar in 1-quart glass
measuring cup. Cook in microwave on high for 6 minutes, stirring every 2
minutes. (Or cook mixture in saucepan over medium heat, stirring
constantly, until it thickens.)
For filling beat cream cheese with 3 tablespoons of the glaze. Spread over
bottom of pie shell.
Pare pears, if desired. Halve, core and slice them, dropping the slices
into lemon water or brushing them with lemon juice as you work so they do
not darken.
Arrange pears (drained thoroughly if dipped in lemon water) in circular
pattern slightly overlapping the slices on top of cream cheese filling.
Align several slices in center of pie.
Brush or spoon remaining glaze over top. Chill until ready to serve.
Yields 6 servings. The richest of today’s desserts, this pie provides 400
calories and 22 grams fat per serving.
FROM NEWSPAPER
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings
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