Recipes

M E P N

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Ingredients

3/4 cup sugar
3 T. tapioca
2 T. lemon juice
2 T. milk-free margarine, cubed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
6 large ripe pears, peeled and diced

Crust
2 1/2 cups flour
1 T. sugar
1/2 tsp. salt
3/4 cup milk-free margarine, chilled and cut into 1/4-inch slices
1/4 cup shortening, chilled
5 to 7 T. ice water

Directions

Preheat oven to 400°. In large bowl,
combine sugar, tapioca, lemon juice,
margarine, cinnamon, nutmeg, and salt.
Add pears and combine; set aside.

To prepare crust, in medium bowl, stir
together flour, sugar, and salt. Cut in
margarine and shortening until mixture
resembles coarse meal. Add water 1 T. at
a time, pressing dough with a fork until it
holds together. Gather dough into ball and
divide in two, making one portion slightly
larger than the other. Wrap the smaller
ball in plastic wrap and refrigerate.

On a lightly floured surface, roll out larger
ball to about 1/8 inch thick (it should
be big enough to cover the pie plate with
2 inches extra). Fit crust into 9-inch pie
plate. Trim crust and fold edges over. Add
pear filling to pie plate. Roll out smaller
dough ball and cover filling. Seal edges
and cut slits near the center, or create a
lattice top. Bake 50 to 60 minutes. Cool on
a wire rack.

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