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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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