Ingredients
Scale
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ½ cup ice water
- 6 cups peeled, cored, and sliced ripe pears (about 6–7 medium pears)
- 2 tablespoons fresh lemon juice
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, gently toss peeled, cored, and sliced pears with lemon juice, sugar, flour, cinnamon, nutmeg, and a pinch of salt.
- Line a 9-inch pie plate with one crust. Pour the pear filling into the crust.
- Dot the top of the filling with small pieces of butter.
- Cover with the second crust, crimp the edges to seal, and cut several slits in the top to allow steam to escape.
- For a golden crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon of water) and sprinkle with a little sugar.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set.
Notes
- For the best flavor and texture, use ripe but firm pears such as Bosc, Anjou, or Bartlett.
- You can add a splash of vanilla extract or a tablespoon of brandy to the pear filling for extra flavor.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.