Pear Pie
This pear pie uses fresh Bartlett pears cooked in a homemade sugar syrup instead of a bag of canned filling. Brown sugar gives the syrup a slightly deeper sweetness, and cinnamon and nutmeg keep the fruit the main flavor. A little lemon juice stops the slices from browning, and cornstarch with flour sets the juices. Store-bought crusts make it an easy bake, best served warm with ice cream.
Instructions
Core and peel the pears, then slice them into segments about ¼ or ⅛ inch thick. Toss the slices with the lemon juice so they stay pale and taste bright.
Put the water, white sugar and brown sugar in a pot and boil them together to make a simple syrup. While it heats, stir the cinnamon, nutmeg, flour and cornstarch together in a separate bowl.
When the syrup has finished boiling, combine it with the pears and the spice and flour mixture. Stir so the dry ingredients are fully mixed in.
Lay one pie crust in the pie pan. Spoon in the pear filling and pour over any juices left in the bowl.
Cover with the second crust and cut three slits in the top so steam can escape.
Bake at 350°F for 60 minutes, or until the crust is golden brown. Take the pie out and let it cool. If you like, serve it warm with ice cream or frozen custard.
Make it personal.
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