Lattice-Top Pear Pie
Like the apple, pears are harvested in the fall and winter in the United States. They make a delicious alternative to apples in baked desserts. Here we toss chunks of pear with lemon juice, sugar, and a little cinnamon for the filling of a lattice-topped pie
Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 1 package (14.1 oz.) refrigerated pie crust
- 5 lbs. (10 cups) ripe Anjou pears, cored, peeled, and cut into chunks
- 1 Tbsp. lemon juice
- 1 cup plus 1 Tbsp. sugar
- 1⁄4 tsp. cinnamon
- 1 1⁄2 Tbsp. unsalted butter, cubed
- Preheat oven to 350°F. Line a 9-inch pie plate with 1 pie crust. Using a pastry wheel, cut the remaining pie dough into 1 1⁄2-inch strips.
- In a large bowl, gently toss pear slices with lemon juice, 1 cup sugar, and cinnamon.
- Tip pears into the pie shell and spread mixture evenly. Dot with butter. Using the cut strips of pie dough, create a lattice pattern over the top of the filling. Roll the edge of the bottom pie shell with the ends of lattice strips together around the edge of the pie. Sprinkle with the remaining tablespoon of sugar.
- Bake for 30 minutes or until the filling is bubbly and the crust is golden.
- Cool before slicing.