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
2 cups flour
1/2 teaspoon salt
2/3 cup butter
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.
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 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.