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Ingredients

9" Pie Crust
5 Cups Ripe Pears, Peeled
2/3 Cup Sugar
4 tbsp. Cornstarch
1 1/2 tsp. Whole Anise Seeds
2 tsp. Grated Lemon Zest
Fresh Lemon Juice
2 tbsp. Butter
1/2 Cup Confectioners Sugar

Directions

Combine sugar, cornstarch, anise seeds, and lemon zest. Pour over sliced pears, toss gently and pour into bottom crust. Sprinkle filling with 1 1/2 teaspoons lemon juice, dot with butter. Adjust top crust and flute edges. Cut vents on top crust. Bake at 400 until pears are tender and crust is lightly browned, about 40 minutes. While pie is hot, brush with glaze made by mixing confectioners sugar with enough lemon juice for spreading consistency. Cool.