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Ingredients
- 4 small pears, ripe but firm
- 1/2 cup chopped pecans
- 1 tablespoon honey
- 1 teaspoon grated lemon peel
- 1 refrigerated pie crust (1/2 of a 15 ounce package)
- 2 tablespoons milk
- 1/4 cup coarse sugar
Method
- In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
- Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
- You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
- Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
- If desired, drizzle with extra honey just before serving. Serve warm.
