Fresh Bosc Pear Pie Recipe
Ingredients
pastry for 2 Basic Flaky Piecrusts
5 cups sliced peeled ripe Bosc pears (about 6 large pears)
1/2 cup honey
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1 tablespoon lemon juice
2 teaspoons molasses
2 tablespoons butter
Directions
Preheat oven to 425 °F.
Roll out half of pastry, and line a 9-inch pie plate with it.
Place the sliced pears into a large bowl, drizzle with honey, and sprinkle them with cornstarch and ginger.
Mix gently and thoroughly with 2 forks.
Turn the mixture into the pie plate.
Sprinkle with lemon juice.
Drizzle molasses over all.
Dot with bits of butter.
Roll out remaining pastry and place it on top of pie.
Press edges with tines of a fork to seal the 2 crusts.
Cut vents into top crust for steam to escape.
Place pie on top shelf of oven, and bake for 15 minutes.
Reduce heat to 350°F, and continue baking for 40 minutes longer.
Cool on a wire rack.
Roll out half of pastry, and line a 9-inch pie plate with it.
Place the sliced pears into a large bowl, drizzle with honey, and sprinkle them with cornstarch and ginger.
Mix gently and thoroughly with 2 forks.
Turn the mixture into the pie plate.
Sprinkle with lemon juice.
Drizzle molasses over all.
Dot with bits of butter.
Roll out remaining pastry and place it on top of pie.
Press edges with tines of a fork to seal the 2 crusts.
Cut vents into top crust for steam to escape.
Place pie on top shelf of oven, and bake for 15 minutes.
Reduce heat to 350°F, and continue baking for 40 minutes longer.
Cool on a wire rack.
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