Bartlett Delight
Ingredients
- 1/2 cup firmly packed dark brown sugar ⓘ
- 1/2 cup granulated sugar ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 4 ripe Bartlett pears, peeled, cored, and thinly sliced (about 3 1/2 cups) ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 (15-ounce) package refrigerated piecrusts ⓘ
- 1/3 cup all-purpose flour ⓘ
- 1/4 cup firmly packed dark brown sugar ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
Instructions
- Combine first 5 ingredients. Toss together pears, lemon juice, and vanilla in a large bowl. Add sugar mixture, tossing to coat.
- Roll 1 piecrust to press out fold lines. Place piecrust on a nonstick aluminum foil-lined baking sheet. Spoon pear mixture in center of pastry, leaving a 3-inch border.
- Combine 1/3 cup flour, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over pear mixture. Lift pastry edges, and pull over pear mixture, fluting edges. Press edges gently to secure.
- Roll remaining piecrust to press out fold lines; cut out leaves with a 2 1/2-inch leaf-shaped cutter. Arrange leaves over pear mixture; brush with egg white.
- Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35 more minutes or until golden and bubbly. Let stand 20 minutes before serving. Serve with sweetened whipped cream.
- Tip: If you don't have leaf-shaped cutters, any shaped cutters will work. Your piecrust will slip down during baking, so make sure it's fitted snug up over your pear mixture before baking.
Nutrition & Diet Analysis (per serving)
967
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).