Categories: Dessert, Pears, Pie
Ingredients
- pastry dough , for a 9-inch double-crust Pie
- 6 cups peeled cored and chopped pears (about 3 lb.)
- 3/4 cup packed dark brown sugar or 3/4 cup light brown sugar
- 1/2 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
Directions
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Heat oven to 375°.
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Line a 9-inch pie pan with crust, leaving a 1/2-inch overhang.
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In a large saucepan or Dutch oven, combine the pears, sugars, 1/4 cup water, cinnamon, nutmeg, and cloves.
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Bring to a gentle boil and then quickly reduce the heat to a lively simmer.
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Cook, stirring now and then to mix everything together, until the pears are tender and surrounded by a clear, fragrant syrup, 15-20 minutes.
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Remove from the heat, add in the butter and the flour; stir to mix everything well.
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Pour the pear filling into the piecrust.
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Roll the remaining dough into a 10-inch circle and place it carefully over the filling.
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Trim away extra pastry extending beyond the rim of the pie pan.
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Fold the crust up and over, and crimp it decoratively (or press the tines of a fork into the pastry rim, working around the pan to make a design.
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Use a sharp knife to make eight slits in the top of the pie, so that steam can escape and the pie’s juices can bubble up.
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Place the pie on a baking sheet to catch any drips and place it on the center shelf of the oven.
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Bake until the crust is golden brown and the filling bubbles up through the top of the pie, 40-50 minutes.
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Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
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Serve warm or at room temperature.