Pear Pie Recipe
This is a great pie that is comparable to an apple pie, but it doesn't seem as sweet. The pears and cinnamon work wonderful together. Add some whipped cream for a perfect amount of extra subtle sweetness.
Bosc pears work best for winter season. For a more complex flavor, use a few different types of pears or a different pear for the season.
Note, try to use softer/ripe pears. Any pears that are not fully ripe or hard won't soften up in the baking process.
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 5 cups peeled and sliced pears
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
- Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice.
- Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.
- For a golden crust, mix one egg white and teaspoon of sugar. Glaze the top of the pie 10 minutes before removing from the oven. Keep a close eye as to not over burn the crust.
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|Amount Per Serving||%DV|
|Serving Size 104g|
|Recipe makes 8 servings|
|Calories from Fat 26||18%|
|Total Fat 2.9g||4%|
|Saturated Fat 1.25g||5%|
|Trans Fat 0.0g|
|Total Carbs 28.98g||8%|
|Dietary Fiber 2.8g||9%|