This is a great change of pace from a fall apple pie – Pears and butterscotch go together really well… maybe with some ice cream on top.
Our double crust pastry dough
3 Tbsp (45 mL) all purpose flour
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) grated nutmeg
pinch of salt
½ cup (125 mL) packed brown sugar
5 (about) firm-ripe Bartlett or Anjou pears
1 Tbsp (15 mL) fresh squeezed lemon juice
1 tsp (5 mL) pure vanilla extract
1 Tbsp (15 mL) unsalted butter, cut up
1 large egg beaten with
1 Tbsp (15 mL) water
1 Tbsp (15 mL) turbinado sugar for sprinkling
Preheat oven to 425°F (220ºC).
Whisk together the flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, until smooth. Peel and core the pears, cut each into 6 wedges and place into the bowl with the sugar / flour mixture. Gently toss pear to coat with mixture, then add lemon juice, and vanilla. Let stand while you roll out the crust.
Roll out dough on a lightly floured surface to fit into a 9-inch pie plate. Roll out 2nd piece of dough into a 13-inch round for the lid, and cut vent holes.
Pour the pear filling into the shell, and dot with butter. Cover with pastry lid and trim the edges, leaving a ½” overhang. Press edges together with a fork to seal, then fold under. Brush top crust with egg wash and sprinkle with granulated sugar.
Bake pie on baking sheet for about 20 minutes. Reduce oven to 375°F (190ºC) and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to room temperature before serving.
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