Ingredients:
4 large ripe pears, pttled and thinly sliced;_. cup sugar
Topping:
11.?cup shreddtd cheddar chttst
1/2 cup
1111-purpose flour
1/2, cup butter or mar arine
mdted
1 Tbsp. l-omstarch
1/x tsp. salt
1 unbaked
9″ pastry shell
1/2 cup sugar
1/2 tsp. salt
6-8 servings.
916*08
Instructions:
In bowl, combine ars, sugar, corn tan: h and salt Pour into p try shdl. Combine topping ingredients until crumbly; prinkle over filling. ake at 425° for 25-35 minut s or untiI ch es is mdted. Cool on,. wire rack for 10 minutes. Serve warm. Store in refrigerator. Yields
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