Ingredients
- 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
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Pear Pie
Time: 25 minutes prep, 50 minutes cook
Servings: 8
Directions
- 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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Summary
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.
Reviews
September 29, 2010
By far, the best pie recipe you'll ever taste.I've cooked/tasted this recipe!
