1 package of ready-made refrigerated pie crusts, softened as directed on package
4 large firm, ripe Red Anjou USA Pears, cored and coarsely chopped
1/2 lemon, juiced
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup diced dried apricots
1/2 cup finely chopped pecans
2 tablespoons butter, cut into small pieces
Steps:
Preheat oven to 425 degrees. Press pie dough into greased metal pie plate (or ungreased glass pie plate), pressing firmly to bottom and sides. Gently toss diced pears with lemon juice. Mix together sugar, flour, cinnamon, apricots, and pecans. Gently mix together pears and dry ingredients. Pour into prepared bottom pie crust. Dot top of pear mixture with butter pieces.
Top either with a full crust, or cut top crust into lattice. Crimp crust edges. If using a top crust, cut several slits to vent the pie. Bake for 45-50 minutes, or until golden brown. Remove from oven and cool on rack.
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