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- All-purpose flour:<\/strong> This readily available flour is the best choice for making pie crust.<\/li>\n
- Salt:<\/strong> A little salt goes a long way in any baking recipe.<\/li>\n
- Shortening:<\/strong> Use your go-to solid shortening<\/a> to make a more flexible dough.<\/li>\n<\/ul>\n
Filling:<\/h3>\n
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- Peeled and sliced fresh pears:<\/strong> Make sure the pears are not too ripe, as you want a little tartness and texture to them.<\/li>\n
- Lemon juice:<\/strong> As well as adding citrus flavor, the lemon juice stops the pears from oxidizing<\/a>.<\/li>\n
- All-purpose flour:<\/strong> You\u2019ll need to use some flour to give the pears a crispy coating as well.<\/li>\n
- Sugar:<\/strong> Use some for sweetening the pears and the rest to sprinkle on top of the pie.<\/li>\n
- Ground cinnamon:<\/strong> This wonderfully aromatic spice pairs perfectly with pears.<\/li>\n
- Butter:<\/strong> Use salted or unsalted butter<\/a> to seal the pie and give it that golden crust.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Make the pie crust dough<\/h3>\n
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In a large bowl, mix the flour and salt, then cut in the shortening until the mixture is crumbly. Gradually add water, tossing with a fork until the dough holds together when pressed. Divide the dough in half, and shape each half into a disk. Wrap the disks and refrigerate them for one hour or overnight.<\/p>\n
Step 2: Prep the pears<\/h3>\n
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In a large bowl, toss the pear slices with lemon juice. In a small bowl, mix the flour, 1\/2 cup of the sugar and the cinnamon. Add the dry mixture to the pear mixture and toss to coat the pears evenly.<\/p>\n
Step 3: Create the bottom crust<\/h3>\n
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On a lightly floured surface, roll one of the chilled disks of dough into a 1\/8-inch-thick circle, evening out any bumps. Transfer the round of dough to a 9-inch pie plate, and trim the crust even with the rim.<\/p>\n
Step 4: Add the filling<\/h3>\n
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Add the pear filling, and dot the top with the butter.<\/p>\n
Step 5: Place the top crust<\/h3>\n
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Preheat the oven to 425\u00b0F. Roll the remaining dough to a 1\/8-inch-thick circle, and lay it over the filling. Trim, seal and flute the edge, then cut slits in the top. Sprinkle the crust with the remaining 1 tablespoon of sugar.<\/p>\n
Step 6: Bake the pear pie<\/h3>\n
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Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Cover the edge loosely with foil during the last 20 minutes, if needed to prevent overbrowning. Remove the foil, and let the pie cool on a wire rack.<\/p>\n
Editor\u2019s Tip:<\/em> To flute the edge of the pie, just pinch the edge with two fingers and push your thumb between them to create the teeth-like pattern.<\/p>\n
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Pear Pie Variations<\/h2>\n
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- Make a crumb topping:<\/strong> Replace the smooth crust with a crumb topping, or streusel<\/a>, made from cold butter and flour that you then scatter on top of the fruit.<\/li>\n
- Combine apples and pears:<\/strong> Split the fruit filling between the pears and tart apples, like Granny Smith or Red Delicious, for balance.<\/li>\n
- Elevate the sauce:<\/strong> Make a wickedly indulgent filling by adding a dash of bourbon or salted caramel sauce to the fruit layer.<\/li>\n<\/ul>\n
How to Store Pear Pie<\/h2>\n
Your instinct might be to refrigerate your pear pie, but doing so could actually give you a soggy crust. Instead, store it, covered, at room temperature for up to two days. Since it contains no eggs, it won\u2019t spoil so quickly.<\/p>\n
Can you freeze pear pie?<\/h3>\n
Allow your pear pie to cool completely, and transfer any leftovers to a freezer-safe bag, sealed completely. You can store it in the freezer for three to four months. When you\u2019re ready to bring it out, reheat it in the oven at a gentle 375\u00b0 rather than allowing it to thaw, so it doesn\u2019t have time to go soggy.<\/p>\n
Pear Pie Tips<\/h2>\n
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