Homemade Pear Pie
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
Total TimePrep: 40 min. + chilling Bake: 45 min. + cooling
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 6 tablespoons cold water
- 5 cups sliced peeled fresh pears
- 1 tablespoon lemon juice
- 1/3 cup all-purpose flour
- 1/2 cup plus 1 tablespoon sugar, divided
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat.
- On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Sprinkle with remaining sugar. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts1 slice: 438 calories, 21g fat (6g saturated fat), 8mg cholesterol, 317mg sodium, 58g carbohydrate (25g sugars, 4g fiber), 4g protein.
Originally published as Pear Pie in Taste of Home Christmas Annual 2016
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