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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 |
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- 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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