Colorado Pear Pie

Makes 6 servings

9-inch pie crust

1 c. plus 1 t. sugar, divided

2 T. cornstarch

1 T. cinnamon

5 c. pears, cored, peeled and thinly sliced

2 t. vanilla extract

1 egg white, beaten

On a lightly floured counter, roll out crust to a 16-inch circle, 1/8-inch thick. Transfer to an aluminum foil-lined baking sheet. Press out any creases; set aside. In a large bowl, combine one cup sugar, cornstarch and cinnamon. Add pears and vanilla; toss gently to coat. Spoon pears into center of crust, spreading them to within 2 inches of edge. Fold crust up over pears to form a border of about 2 inches, pleating and folding crust as needed. Brush folded edge with egg white and sprinkle with remaining sugar. Bake at 350 degrees until pears are tender and crust is lightly golden, about 20 minutes. Cool slightly on a wire rack before serving.

A time-saving tip...fill plastic zipping bags with dry topping ingredients for a favorite fruit crisp or cobbler, then just add the wet ingredients later at baking time.