Bartlett Pear Pie

Adapted from Jan Karons Mitford Cookbook

Ingredients

Servings: 8 Yield: 9" pie 1/2 cup coconut oil, melted (melt before you measure) 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 tsp salt 1 1/2 Tbsp flour 1 tsp nutmeg 1/2 tsp allspice tsp cinnamon 2 eggs 5 medium ripe Bartlett pears, peeled and chopped 9" unbaked pie shell Directions 1. Preheat oven to 375. 2. Refrigerate pie crust while making filling. 3. Combine oil, sugars, salt, spices and flour, mix well. 4. Add eggs one at a time beating between each one. 5. Fold in chopped pears. 6. Pour filling into chilled crust. 7. Bake for 30-35 minutes or until custard is set. Cool completely before serving.

*NOTE: I know this has eggs in it and I should tell you to be safe and put it in the refrigerator, but DO NOT. It will ruin the pie and make the custard runny. My best advice is to make the pie several hours before you want to serve it. Let it cool on the counter and then eat the whole thing!