~Sabbath Pear Pie~

Fresh juicy pears, combined with cinnamon make a delicious pie. Any pear can be used, but winter pears such as Bosc and Bartlett bake especially well.

Ingredients:

Filling:
½ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
6 pears (about 6 cups)
1 tablespoon unsalted butter
1 tablespoon freshly squeezed lemon juice

Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup butter

Directions:
Preheat oven to 425 degrees F. Prepare pastry for one 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.

Filling:
In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Set aside.

Peel, core, and dice pears into wedges, about ¼ inches thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.

Spread pear mixture in the pastry-lined pie pan. Cover filling with the top pastry. (I did a lattice top, but you can do any design you want, just as long as there is a way for the steam to escape)

Bake:
Bake 15 minutes at 425. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the pear juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning. Also, put your pie pan onto a cookie sheet before placing into the oven, less of a mess to clean up later...... 8D

Remove from oven. Cool on a wire cooling rack before cutting and serving.

Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve Ala-mode with vanilla ice cream.

Makes 6 to 8 servings.