Ingredients

The following ingredients have 8 Servings
  • 6 cups thinly sliced pears (peeled, about 6-7 medium-size pears)
  • 3/4 cup sugar
  • 2 Tbsp all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/8 tsp ground nutmeg
  • 1 Tbsp fresh lemon juice
  • 1 pkg refrigerated pie crusts (You need two crusts)

Instruction

  • Preheat oven to 425 degrees F.
  • Place one crust in an ungreased 9-inch glass pie plate. Smooth out when your fingers so that it covers the bottom and sides of the dish.
  • Add the pears, sugar, flour, cinnamon, salt, lemon juice, and nutmeg to a large bowl. Gently stir all ingredients until they are thoroughly mixed. Pour into the prepared pie crust. Spread the filling out evenly.
  • Top with the second crust. Gently fold the excess top crust over and under the sides of the bottom crust and press edges together to seal. You should have an even double roll of pie crust around the top.
  • To flute, the pie crust, use one finger to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge of the pie. Alternatively, you can take a fork and press the tines around the entire edge of the pie to seal the crust.
  • Cut several slits in the top crust.
  • Bake for 20 minutes. Remove from the oven and place strips of aluminum foil around the pie crust edge to keep it from browning too fast. Bake for another 20-25 minutes. Cool on a wire rack for at least two hours before serving.