Fragrant Pear Pie

  • Serves: Makes one 9-inch double crust pie
  • Baking Temp (degrees F): 400
  • Views: 7242
  • Comments: 3


Food styling and photo by Orange Piggy © Sarah Phillips
This fragrant pear pie really says fall. It's scented with cinnamon and nutmeg. Your house will smell delicious while it bakes.
PIE RECIPE HELP

Sarah's
Secrets

 My pear suggestions for the pie would be Anjou or firm Bartletts.

INGREDIENTS
1 recipe Kelly's Perfect Food Processor Pie Dough - Double Crust; make the dough and wrap each disk in plastic wrap and place it in the refrigerator, to chill for an hour or more.

Pear Filling:
About 2 1/2 - 3 lb. fragrant pears 
2 teaspoons fresh lemon juice
3/4 cup lightly packed light brown sugar or 1/2 cup sugar plus 1/4 cup dark brown sugar, packed
1/4 cup granulated sugar
5 tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

1 tablespoon unsalted butter

Egg White Wash:
1 large egg white
1 teaspoon water

2 tablespoons sugar

INSTRUCTIONS
STEP I: MAKE THE PEAR FILLING

1. Make the pear filling: Peel, core and slice the pears lengthwise into sixths. Place in a large bowl, sprinkle with lemon juice.

2. Make the pear filling sugar mixture: Combine the sugars, cornstarch, cinnamon and nutmeg in a small bowl. Set aside until needed in STEP II. (Do not add to the fruit).

STEP II: PREHEAT THE OVEN, ROLL THE PIE DOUGH, COMPLETE THE PEAR FILLING, FILL THE PIE.
1. Position the rack in the lower third of the oven. Preheat oven to 400 degrees F. Butter a 9-inch glass pie plate.

2. Roll the bottom pie dough, into a 13-inch circle. Line the pie plate with the dough.

3. ADD the pear filling sugar mixture to the pear filling, from STEP I, above. Toss together gently.

4. Empty the mixed filling into the prepared pie pan. Dot the fruit with butter.

5. Roll out the other dough disk into a 13-inch circle and place it on top of the pear filling.

Press the top and bottom layers of pastry together with your fingers. 

6. With scissors, trim the dough flush against the rim of the pie plate. Seal the edge with a floured fork. 

STORAGE
Refrigerate filled pie overnight or freeze for up to a month or more. Bake directly from a frozen state; do not thaw.

STEP III: BAKE THE PIE
1. Place pie on a foil-lined baking sheet to catch any drips.

2. Use a fork to lightly beat the egg white with water in a small bowl to make an egg white wash.  
Lightly brush the top of the pie crust with egg white wash. Sprinkle with sugar.

2. Prick the top of the pastry in several places (or cut slashes) to make steam vents.

3. Bake the pie in a well-preheated 400 degrees F oven for 45 - 50 minutes.
The pie is done when the juices begin to bubble through the top crust and the edge and bottom crust are golden brown. Cover loosely with foil if the pie
is browning too quickly.

4. Cool on a wire cake rack at least 2 hours before serving.

STORAGE
Baked pie stores at room temperature for 3 - 4 days. Refrigerate if the room is hot, for a couple of days.

Tags
pear pie

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