- 3/4 cup granulated sugar
- About 6 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 6 cups thinly sliced peeled firm-ripe Asian pears (about 3 lbs.)
- 2 tablespoons lemon juice
- 9-inch pie pastry for a double-crust pie (see notes)
- 5 tablespoons butter or margarine
- 3/4 cup firmly packed brown sugar
- 1/3 cup honey
- 1/2 cup coarsely chopped pecans
- calories 542
- caloriesfromfat 37 %
- protein 3.5 g
- fat 22 g
- satfat 8.8 g
- carbohydrate 89 g
- fiber 4 g
- sodium 199 mg
- cholesterol 31 mg
How to Make It
In a large bowl, mix granulated sugar, flour, 1 teaspoon cinnamon, nutmeg, and allspice. Add pears and lemon juice; mix.
Mound fruit in bottom crust of pie pastry in pan so that it's higher in the center than at the edges. Cut 2 tablespoons butter into small pieces and dot over pear mixture.
On a lightly floured surface, with a lightly floured rolling pin, roll remaining pastry into a 1/8-inch-thick round about 12 inches wide. Center over fruit. Fold edge of top pastry under edge of bottom one flush with pan rim; crimp together to seal. Flute edge decoratively. With a small, sharp knife, cut several slits in top pastry. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.
Bake on the bottom rack of a 375° oven until juices bubble under slits near center of pie, 50 to 55 minutes (40 to 45 minutes in a convection oven).
In a 1- to 1 1/2-quart pan over medium heat, stir 3 tablespoons butter until melted. Stir in brown sugar, honey, and 1 teaspoon cinnamon; cook, stirring often, until mixture bubbles all over, 2 to 4 minutes. At once, stir in nuts and spoon mixture evenly over hot pie. Let cool on a rack about 3 hours. Cut into wedges.