Pear Pie (Pies)

 

                An exceptionally tender pastry and mild spicing let the pears shine through in this ig juicy pie.

One 9-inch double-crust pie

• Rich and Tender Dough, click here for the recipe
• 7 to 8 ripe but not mushy Anjou pears, 3½ pounds
• ½ cup sugar
• ¼ cup cornstarch
• ½ teaspoon ground mace
• ½ teaspoon ground cinnamon
• 2 tablespoons unsalted butter, softened
• 2 tablespoons heavy cream for brushing on the top crust

1. Peel the pears ; cut each in half lengthwise and remove the core and any long fibers.
2. Cut each half into 4 lengthwise slices ; cut the long slices in half to make large chunks and put the pear pieces in a large mixing bowl.
3. In a small bowl, stir together with a wire whisk the sugar, cornstarch, mace, and cinnamon ; add the mixture to the pears and toss gently to coat them evenly.
4. Preheat the oven to 425F (220C).
5. Line the plate with the bottom crust and turn the filling into it ; trim the bottom crust to a ½-inch overhang.
6. Dot the filling with the butter.
7. Arrange the top crust over the filling ; leave 1-inch edge.
8. Fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
9. Brush the top with the heavy cream ; with a sharp knife, make 5 to 6 steam vents, each ¾ inch long, in the center of the top of the crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for 50 minutes, or until the juices are bubbling and the pastry is golden.
11. Let the pie cool completely on a wire rack before serving.

BON APPÉTIT