|Fresh Pear Pie|
"This is quite a fresh dessert. Serve simple, or with whipped cream or ice cream."
- 1 recipe pastry for a nine inch double crust pie
- half cup white sugar
- 3 tablespoons all-cause flour
- 1/four teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- five cups peeled and sliced pears
- 1 tablespoon butter
- 1 tablespoon lemon juice
|Prep : 40M||Cook : 8M||Ready in : 5H30M|
- Preheat oven to 450 tiers F (230 levels C). Place a baking sheet on the bottom oven rack.
- Combine sugar, flour, salt, cinnamon, and lemon zest in blending bowl. Roll out 1/2 the pastry and line a nine-inch pie pan.
- Arrange pear slices in layers within the pastry-covered pan, sprinkling the sugar aggregate over every layer. Dot with butter and sprinkle with lemon juice.
- Roll out final dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the lowest crust. Place top crust over filling, and trim aspect using kitchen shears or a sharp paring knife. Fold part below backside crust, pressing to seal. Flute edge. Cut slits in pinnacle crust to allow steam to get away.
- Bake within the preheated oven on the baking sheet for 10 mins. Reduce oven temperature to 350 tiers F (one hundred seventy five ranges C), and bake until crust is golden brown and filling is bubbly, 35 to forty minutes longer. Allow to cool numerous hours before serving.
- Reynolds® Aluminum foil can be used to preserve meals wet, prepare dinner it lightly, and make easy-up less complicated.
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