Fresh Pear Pie Recipe
Ingredients
Pastry for 2 crust pie
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
Few grains salt
2 tablespoons lemon juice
4 large ripe pears, washed, quartered, cored, pared, and sliced (about 4 cups)
2 tablespoons butter or margarine
Directions
Prepare an 8 inch pie shell; roll out remaining pastry for top crust.
Set aside.
Mix the sugar, cornstarch, nutmeg, and salt.
Sprinkle lemon juice over sliced pears and mix lightly; toss gently with the sugar mixture.
Turn filling into pastry shell.
Dot top with butter.
Complete as directed for a 2-crust pie Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 30 to 35 minutes, or until crust is light golden brown.
Cool pie on wire rack.
Set aside.
Mix the sugar, cornstarch, nutmeg, and salt.
Sprinkle lemon juice over sliced pears and mix lightly; toss gently with the sugar mixture.
Turn filling into pastry shell.
Dot top with butter.
Complete as directed for a 2-crust pie Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 30 to 35 minutes, or until crust is light golden brown.
Cool pie on wire rack.
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