"Those who forget the pasta are condemned to reheat it."--Unknown

Pear Pie Recipe

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This recipe for Pear Pie, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jandie McSweet
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. all-purpose flour
1/4 tsp. freshly grated nutmeg
1/8 tsp. salt
2/3 c. plus 1 tbsp. sugar
2 1/2 lb firm-ripe Bartlett or Anjou pears, peeled, each cut into 8 wedges, and cored
1 tbsp. fresh lemon juice
Refrigerated pastry dough

Directions:
Directions:
Put oven rack in middle position and preheat oven to 425F.

Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.

Fit pie dough into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin. Cut 3 or 4 triangle vents with a sharp knife. Spoon filling into shell. Fold bottom crust up over edges of top crust and crimp edge. Brush top (but not edge) with milk and sprinkle with remaining tablespoon sugar.

Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.

 

 

 

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