• 9servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Pastry for a 9-inch double-crust pie, chilled, such as Bubby's All-Butter Pastry Pie Dough (page 23) or Basic Butter and Shortening Pastry Pie Dough (page 27)

  2. 1/2 cup fresh-squeezed lemon juice

  3. 3 pounds pears

  4. 1/2 cup sugar, plus extra for sprinkling on the top crust

  5. 3 tablespoons all-purpose flour

  6. 1 1/4 teaspoons ground ginger

  7. Pinch salt

Instructions Jump to Ingredients ↑

  1. Roll out the pastry and line a 9-inch pie tin with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry.

  2. Preheat the oven to 450°F.

  3. Pour the lemon juice in the bottom of a large bowl. Peel, halve, and core the pears with a melon baller, removing the stem and fiber, and slice them into the bowl, coating them with lemon as you go. In a separate bowl, mix together the sugar, flour, ginger, and salt. Add them to the pears just before you want to bake the pie, mix gently, and then taste a pear slice. Add more sugar to taste, as needed.

  4. Scrape the filling into the bottom crust and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and sprinkle it lightly with sugar.

  5. Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 375°F, and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through the slits in the top crust.

  6. Cool the pie completely before cutting, at least a few hours. Serve it at room temperature. Store the pie uncovered at room temperature, up to 3 days.


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