Old-Fashioned Pear Pie

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • Pastry for 1 double-crust (9-inch) pie
  • 1 cup sugar, divided
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 9 cups peeled, cored, and sliced pears
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter or margarine, melted
  • 2 tablespoons brandy
  • 1 tablespoon lemon juice
  • 1 egg white, beaten

Preparation

  1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
  2. Combine 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and salt in a large mixing bowl. Add pears, tossing gently to coat. Spoon into pastry shell.
  3. Combine remaining sugar, flour, butter, brandy, and lemon juice; mix well. Spoon over pear mixture.
  4. Roll remaining pastry to 1/8- inch thickness; cut into 1/2-inchwide strips, and arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 350° for 55 minutes. Brush pastry with egg white, and continue baking 5 minutes or until pastry is golden brown.
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