Recipes

[Vamp]

Made this Sunday night, and it is delicious! I got the recipe from the Detroit Free Press, who got it from the Modesto Bee. Happy eating!

Pear Pie

Unbaked pastry for double crust pie

4 T. apricot preserves

5 c. firm but ripe peeled Barlett pears (about 6 or 7)

1/3 c. sugar

1/3 c. brown sugar

1/4 tsp. nutmeg

1/4 tspl cardamom

3 T. quick-cooking tapioca

3 T. butter

Preheat over to 350

Line pie plate with half the pastry

In a large bowl, mnix together the preserves and pears. Sprinkle in the white and brown sugars, spices and tapioca. Toss to combine. Place filling in bottom crust. Dot filling with butter and top with remaining crust. Cut slits in the top of the pie crust to vent.

Bake 40 to 50 minutes. Check for donesness by sticking a fork into the fruit and checking for tenderness.