~ Pear Pie ~

Ingredients for Crust:
2½ cups all-purpose flour
4 T. sugar
1 teaspoon salt
1¼ cups (2½ sticks) cold, unsalted butter
¾ cup ice water
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Ingredients for Filling:

2 pounds (6-8) fresh pears

1 teaspoon cinnamon

2 teaspoons cornstarch

⅔ cup brown sugar

¼ cup butter

Directions:  For the crust, mix the flour, sugar and salt together in a medium bowl with a fork.  Cube the butter and "cut" it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea.  Add the ice water, a tablespoon or two at a time, and use a fork to wet the flour/butter mixture.  Keep adding until the dough just starts to hold together. You don't want the dough too wet.  Cover the dough with plastic wrap, and refrigerate for a couple hours at least (overnight is best).

To make the filling, peel and quarter the pears and cut into ¼-inch to ⅓-inch thick slices.  In a large bowl, toss the pears with the cinnamon and cornstarch.  Place the brown sugar and butter in a large skillet over medium heat. Once the butter has melted, add the pears.  Simmer the pears, stirring occasionally, until they are somewhat tender and soaked in the butter/sugar mixture. This will be about 10 minutes for really ripe pears and more (20-30 minutes) for not-so-ripe pears.  Remove the filling from the heat and allow to cool to room temperature at least (overnight in the fridge is also fine). If you don't allow them to cool before assembling your pie, they'll melt your pie crust and make a big mess!

Now preheat your oven to 425° F.

Divide your pie dough in two. Roll out the first half on a floured surface and use it to line the bottom of a 9" pie pan.  Spoon the cooled filling into the pan.  Roll out the second half of the crust on a floured board and cover the pie, sealing and crimping the edges.  Cut several slits in the top of the pie to allow air to escape. Brush with an egg yolk wash and sprinkle with sugar if desired.  Bake at 425° for 15 minutes. Reduce heat to 350° F and bake for another 25-30 minutes, or until the filling is bubbly.  Allow to cool completely before serving.  Enjoy the fruits of your labor!  ~ Chef ~