Gingered Pear Pie
by Kathleen Morrison
Prep time: 0:25
Overall time: 1:10
SERVINGS
6 to 8 servings scale / convert
INGREDIENTS
1 pastry for double-crust pie
4 cups Bartlett or Bosc pears, peeled and sliced
2 tbsp. lemon juice
3/4 cups sugar
1 tsp. sugar
1/2 tsp. ground mace
1 tbsp. crystallized ginger, finely minced or coarsely ground
2 tbsp. flour
Milk
INSTRUCTIONS
Line 9-inch pie pan with half of rolled-out pastry. Roll out top round of pastry; cut slit in top and reserve until ready to use. Combine sliced pears with lemon juice, 3/4 cup sugar, mace, ginger and flour. Spoon into pastry-lined pie pan. Top with remaining round of pastry. Crimp edges. Lightly brush crust with milk. Sprinkle with remaining 1 teaspoon sugar.
Place pie on middle rack of 450°F oven. Reduce heat to 400°F. Bake pie about 45 minutes until top is lightly browned, pears are tender and filling is bubbling. Cool pie on wire rack. Serve warm or at room temperature.
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TAGS
desserts, pearpie, pies add tags
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