- 7 large ripe but firm Bartlett pears (about 3 1/4 pounds), peeled, cored, and quartered
- 1/2 cup plus 2 teaspoons maple sugar, divided*
- Zest and juice of 1 lemon (about 2 teaspoons zest and 2 tablespoons juice)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons quick-cooking tapioca
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pie Pastry, chilled
- 1 large egg yolk beaten with 1 teaspoon water (egg wash)
How to Make It
Preheat oven to 375°. Cut pears into 1/2-inch-thick slices. Combine pear, 1/2 cup maple sugar, and next 6 ingredients in a large bowl.
Roll out 1 disk of Pie Pastry to 1/4-inch thickness on a lightly floured surface. Fit into a 9-inch deep-dish glass pieplate, and place pear mixture in crust, packing tightly and mounding slightly in center. Trim off excess dough, and brush remaining edges with some egg wash.
Roll out second disk of Pie Pastry to 1/4-inch thickness on a lightly floured surface. Place atop filling, fold edges under, and crimp. Brush top crust with egg wash, and sprinkle with remaining 2 teaspoons maple sugar. Cut several slits in top for steam to escape. Place pieplate on a rimmed baking sheet lined with parchment paper.
Bake at 375° for 1 hour 20 minutes, tenting with foil after 1 hour to prevent excessive browning. Bake until juices are thick and bubbling and crust is golden brown. Let cool completely before serving.
*You can find maple sugar in the baking aisle of many specialty grocers, or order it online. You may substitute light brown sugar, but it will decrease the amount of maple flavor.