%2C%20or%20buy%20a%20refrigerated%20pastry%20(15-oz.%20package%3B%20use%20at%20room%20temperature).%20Follow%20steps%204%20and%205%20of%20pastry%20recipe%20to%20roll%20half%20the%20dough%20for%20bottom%20crust%20and%20to%20line%20pan%20(don't%20fold%20or%20flute%20edge).%20If%20making%20pie%20up%20to%201%20day%20ahead%2C%20cover%20and%20chill.%20To%20warm%20cold%20pie%2C%20bake%20uncovered%20in%20a%20350%C2%B0%20oven%2010%20to%2015%20minutes.){kind=link}
Photo: James Carrier
A caramelized nut topping glazes the top of this spiced Asian pear pie. Use the 9-inch pie pastry (double the recipe), or buy a refrigerated pastry (15-oz. package; use at room temperature). Follow steps 4 and 5 of pastry recipe to roll half the dough for bottom crust and to line pan (don't fold or flute edge). If making pie up to 1 day ahead, cover and chill. To warm cold pie, bake uncovered in a 350° oven 10 to 15 minutes.
How to Make It
Step 1
In a large bowl, mix granulated sugar, flour, 1 teaspoon cinnamon, nutmeg, and allspice. Add pears and lemon juice; mix.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
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.
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