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Cajun and Creole   -   Spicy Pear Pie   adapted from Louisiana Tastes by Paul Prudhomme

  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • 1 Teaspoon Nutmeg
  • 1/2 Teaspoon Allspice
  • 1/2 Teaspoon Salt
  • 1 Cup Dark Brown Sugar
  • 1 Medium Pie Crust
  • 6 Medium Pears -- Chopped
  • 1 Lemon Lemon Juice
  • 1 1/2 Cups Water
  • 3 Large Eggs
  • 1/2 Cup Sugar
  • 1/4 Cup Milk
  • 1 Package Unflavored Gelatin
  • 1 Cup Raisins -- Optional
  • 1 Tablespoon White Vinegar
Directions sprinkle the pear slices with lemon juice, reserving the peels, place the peels in a small saucepan and add water, bring to a boil, cover and simmer for 30 minutes. beat together the eggs and sugar. stir in milk and geletin, combine the seasoning mix. add raisens if using, divide the mixture in half. to one half of the mixture, add the strained pear stock and the vinegar. mix well, then add egg mixture. add pear slices, pour into pie crust, sprinkle with othe half of seasoning mixture. bake 1 hour at 350 degrees.
Serves 4
Time to Make 0:00

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