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Farmhouse Bosc Pie

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  • 1 pk Dry yeast
  • 1/4 c Warm water; (about 110 degrees F)
  • 1/2 c Butter or margarine; softened
  • 1 1/2 c Flour; divided (1 1/2 to 2)
  • 1/4 ts Salt
  • 4 Northwest Bosc pears; (about 6 cups)
  • Peeled; cored and sliced (4 to 5)
  • 2 tb Orange juice
  • 1 ts Grated orange peel
  • 1/3 c Sugar
  • 3 tb Cornstarch
  • 1 ts Ground cinnamon
  • 3/4 c Powdered sugar
  • 1 tb Orange juice
  • 1/4 ts Grated orange peel


Dissolve yeast in warm water for 5 minutes. In large mixing bowl, combine yeast mixture, butter, 1/2 cup flour and salt; beat 5 minutes or until smooth. Gradually beat in 1 cup additional flour to make a soft dough. Knead dough on floured board, kneading in additional flour to make a smooth, elastic dough. Roll dough into circle approximately 18 inches in diameter; gently lift onto greased baking sheet. Gently toss pears with orange juice and peel. Combine sugar, cornstarch and cinnamon; mix gently with pears. Spoon pear mixture onto dough leaving 4 to 5-inch border. Lift edges of dough up and over fruit, leaving a 5-inch circle of pears showing in the center. Bake at 350 degrees F for 30 to 35 minutes or until crust is golden brown and pears are tender. Drizzle with Orange Glaze while still warm.
Orange Glaze: Combine all ingredients. Makes 1/4 cup
Always be sure to use ripe pears.
Per serving: 2245 Calories (kcal); 94g Total Fat; (37% calories from fat); 24g Protein; 331g Carbohydrate; 248mg Cholesterol; 1482mg Sodium Food Exchanges: 11 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 18 1/2 Fat; 10 1/2 Other Carbohydrates
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