Fresh Pear Pie Good Recipes

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Fresh Pear Pie

"This is pretty a fresh dessert. Serve plain, or with whipped cream or ice cream."

Ingredients :

1 recipe pastry for a 9 inch double crust pie
half cup white sugar
three tablespoons all-motive flour
1/four teaspoon salt
1 teaspoon floor cinnamon
1 teaspoon lemon zest
five cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

Instructions :

Prep : 40M	Cook : 8M	Ready in : 5H30M

Preheat oven to 450 stages F (230 degrees 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 9-inch pie pan.
Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over every layer. Dot with butter and sprinkle with lemon juice.
Roll out final dough for the pinnacle crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim area the use of kitchen shears or a sharp paring knife. Fold facet under backside crust, urgent to seal. Flute part. Cut slits in top crust to allow steam to escape.
Bake in the preheated oven on the baking sheet for 10 mins. Reduce oven temperature to 350 degrees F (a hundred seventy five tiers C), and bake till crust is golden brown and filling is bubbly, 35 to forty mins longer. Allow to cool numerous hours earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it calmly, and make smooth-up simpler.

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