Ingredients for - Pear Pie
How to cook deliciously - Pear Pie
1. Stage
In a large bowl, mix the flour and salt, then cut in the shortening until the mixture is crumbly. Gradually add water, tossing with a fork until the dough holds together when pressed. Divide the dough in half, and shape each half into a disk. Wrap the disks and refrigerate them for one hour or overnight.
2. Stage
In a large bowl, toss the pear slices with lemon juice. In a small bowl, mix the flour, 1/2 cup of the sugar and the cinnamon. Add the dry mixture to the pear mixture and toss to coat the pears evenly.
3. Stage
On a lightly floured surface, roll one of the chilled disks of dough into a 1/8-inch-thick circle, evening out any bumps. Transfer the round of dough to a 9-inch pie plate, and trim the crust even with the rim.
4. Stage
Add the pear filling, and dot the top with the butter.
5. Stage
Preheat the oven to 425°F. Roll the remaining dough to a 1/8-inch-thick circle, and lay it over the filling. Trim, seal and flute the edge, then cut slits in the top. Sprinkle the crust with the remaining 1 tablespoon of sugar.
6. Stage
Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Cover the edge loosely with foil during the last 20 minutes, if needed to prevent overbrowning. Remove the foil, and let the pie cool on a wire rack. Editor’s Tip: To flute the edge of the pie, just pinch the edge with two fingers and push your thumb between them to create the teeth-like pattern.
