Ingredients
1 refrigerated pie crust6 cups sliced peeled ripe pears2 tablespoons lemon juice1/2 teaspoon grated lemon zest1/4 teaspoon ground coriander1 cup sugar, divided1/2 cup all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon ground mace1/3 cup cold butterVanilla ice cream, optional
Preparation
Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine the pears, lemon juice and zest and coriander. Add 1/2 cup sugar; toss gently to coat. Spoon into pie crust. In a small bowl, combine the flour, cinnamon, mace and remaining sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over pears.
Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or cold with ice cream if desired.
