One of the oldest known fruits in the world, pears are believed to originate in Central Asia. Greek poet Homer described pears as a “gift of the gods.” The first pear sapling to arrive in the United States came from England in about 1630 with John Endicott. The Endicott Pear is a hardy breed and the oldest tree has been producing fruit for almost 400 years. When choosing pears for baking, select a firm and sweet variety like Bosc, Forelle, Seckel, or Comice. The mild flavor of pear works well with bold flavors like ginger, lemon, and maple syrup.
Recipe Servings: 6
Prep Time
40 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
Total Time
4 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Pastry:
Filling:
Directions
- Make pastry by whisking together flour and salt in large bowl.
- Add butter into flour mixture with pastry cutter or two knives, combining until coarse.
- Sprinkle in up to 10 tablespoons ice water, stirring dough with fork until it just holds together.
- Press dough into round ball then transfer to lightly floured surface.
- Give dough ball a few quick kneads until smooth then divide into 2 balls, one slightly larger than the other.
- Wrap each ball in plastic wrap and refrigerate 2 hours.
- Preheat oven to 450°F and place baking sheet on bottom oven rack.
- Combine sugar, flour, salt, cinnamon, and lemon zest in large bowl.
- Take larger dough ball and roll out on lightly floured surface. Line 9-inch pie pan.
- Arrange pear slices in layers on pastry-lined pan, sprinkling sugar mixture over each layer.
- Dot with butter and sprinkle with lemon juice.
- Roll out remaining dough for top crust and lightly moisten rim of lower crust with water.
- Place top crust over filling and leave enough to fold under bottom crust. Trim edges with knife or kitchen shears.
- Fold edge of top crust under bottom crust, pressing to seal.
- Flute edges and cut slits in top crust to allow steam to vent.
- Bake on baking sheet for 10 minutes and then reduce oven temperature to 350°F. Bake until crust is golden brown and filling is bubbly, 35–40 minutes longer.
- Allow to cool 2–3 hours before serving.
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