Deep Dish Pear Pie
By Yankee Magazine|Aug 17 2007|
A delicate change from apple pie. Very good indeed.
Ingredients
6 large pears, sliced
3 tablespoons lemon juice
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
pastry crust
Instructions
Select pears that are not too ripe. Plunge them in boiling water. Their skins will peel off easily. Slice them into a buttered ovenproof dish, preferably Pyrex, alternately with the sugar, flour, spices, rest of the butter, and the lemon juce. Cover with pastry crust that has been slashed in a few places and bake in an oven that has been preheated to 400 degrees F, placing the casserole on the lowest shelf of the oven. Bake for 45-50 minutes, until the pears are tender and the syrup surrounding them is caramelized. If the crust browns too quickly, cover it with foil. Serve warm with cold whipped cream flavored with a little sugar and a drop of kirsch.
I doubled the recipe for a 9×13-inch pyrex dish. Everyone RAVED about it! And I loved it, too! I’ve never been a big fan of pears, but this recipe has changed my mind.