Pear Caramel Corn-Flake Pie (1976)

• 5 fresh bartlett pears
• Unbaked pastry for 9-inch pie
• 1 tbspn flour
• 1 tbspn lemon juice
• 1 cup brown sugar, firmly packed
• 1-1/2 cups Corn Flakes
• 1/3 cup butter
• 1 tspn cinnamon

Pare, halve, Core, and slice pears.  Line 9-inch pie plate with pastry. Sprinkle flour on pie shell.  Arrange pears over, and sprinkle with lemon juice.

Mix all remaining ingredients, and spread over pears.  Bake at 375 degrees for 45 to 50 minutes, until pears are fork tender and top is crisp and lightly browned.  Serve warm. 

(Origin - "California Five-in-One Cookbook" by Al Fischer and Mildred Fischer. Published by Golden West Publishers, 1976.)

More "Lost" Corn Flakes Recipes
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Honey Sweet Potatoes with Corn Flakes (1946)
Carrots Rolled in Corn Flakes (1937)

Toll House Caramel Corn Flake Ring (1948)