Monday, October 11, 2010

Pear Butterscotch Pie

And so continues my love affair with pie.....

I tend to think of pears as fall fruit, since that is when they are picked off of my dad's tree.  This pie, from the looks of the recipe, had the very real potential of being too sweet.  However, it was perfect.  The crust was tender, and the filling filled the crust sufficiently.  It was perfectly satisfying.

Pear Butterscotch Pie
Source: Gourmet, September 2009

3 tbl. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. salt
1/2 cup packed dark brown sugar
2 1/2 pounds firm-ripe Barlett of Anjou pears (about 5), peeled, cored, and cut into 6 wedges
1 tbl. lemon juice
1 tsp. vanilla extract
1 recipe of All-Butter Pastry Dough
1 tbl. unsalted butter, cut into bits
1 egg, beaten with 1 tbl. warm water
1 tbl. granulated sugar

Preheat oven to 425 degrees.  Place a rimmed baking sheet in the oven on middle or bottom rack.

Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps.  Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5-15 minutes to macerate fruit.

Roll out one piece of dough on a lightly floured surface iwth a lightly floured rolling pin into a 13-in. round.  Fit into a 9-in. pie plate.  Roll out remaining piece of dough in a 13-in. round.

Transfer pear filling to shell.  Dot with butter, then cover with pastry round.  Trim edges, leaving a 1/2-inch overhang.  Press edges together to seal, then fold under.  Flute the edges.  Lightly brush top crust with some of the egg wash, then cut 3 (1-inch long) vents in the center.  Sprinkle with granulated sugar.

(You can use remaining scraps to make decorative cut-outs to place on top of your pie).

Bake pie on hot baking sheet 20 minutes with a pie shield around the rim.  Reduce oven heat to 375 degrees, remove shield, and bake until crust is golden and filling is bubbling, 40-45 minutes more.  Cool to warm  or room temperature, 2-3 hours.


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