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Ingredients
6 lbs. medium chopped pears (not Bartlett)
2 lbs. raisins, chopped fine
3 lbs. brown sugar
2 tablespoons salt
2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 cup mild vinegar
Method
Blend all ingredients and cook gently until the pairs are soft. Either can or freeze. When making the pie, add one teaspoon of butter to each pie and you can add one tablespoon Brandy. Makes 3, 9-inch pies.
Recipe from Mary Lois Banks, GFWC-Canelback Women's Club, Phoenix, AZ
Taken from the General Federation of Women's Clubs' Centennial Cookbook