Pear Butterscotch Pie
A delightful homemade pie featuring tender Bartlett or Anjou pears spiced with cinnamon and nutmeg, enveloped in a rich butterscotch coating made with dark brown sugar. The double-crust pie is decorated with optional pastry leaves for an elegant presentation.
Ingredients
- •3 tablespoons all-purpose flour
- •1 teaspoon cinnamon
- •½ teaspoon grated nutmeg
- •⅛ teaspoon salt
- •½ cup packed dark brown sugar
- •2½ pounds pears
- •1 tablespoon fresh lemon juice
- •1 teaspoon pure vanilla extract
- •2 recipe all-butter pastry dough
- •1 tablespoon unsalted butter
- •1 large egg
- •1 tablespoon granulated sugar
- •leaf-shape cookie cutters
Cooking Instructions
- 1.
Put a baking sheet on middle rack of oven and preheat oven to 425°F.
15 min
- 2.
Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
15 min
- 3.
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
15 min
- 4.
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
10 min
- 5.
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
15 min
- 6.
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
10 min
- 7.
Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
15 min
- 8.
Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.
65 min
