Fresh Pear Pie Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch double crust pie
<br>- ½ cup white sugar
<br>- 3 tablespoons all-purpose flour
<br>- ¼ teaspoon salt
<br>- 1 teaspoon ground cinnamon
<br>- 1 teaspoon lemon zest
<br>- 5 cups peeled and sliced pears
<br>- 1 tablespoon butter
<br>- 1 tablespoon lemon juice
<br><p></p>Directions
<br>step 1: Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
<br>step 2: Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
<br>step 3: Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
<br>step 4: Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
<br>step 5: Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.
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Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- ½ cup white sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 5 cups peeled and sliced pears
- 1 tablespoon butter
- 1 tablespoon lemon juice

Directions
step 1: Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
step 2: Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
step 3: Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
step 4: Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
step 5: Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

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