Help: Classic Pie Pastry
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- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 Bartlett or Bosc pears (about 6 cups)
- 1 tablespoon unsalted butter
- 1 tablespoon freshly squeezed lemon juice
- Approximately 1 teaspoon milk (preferably whole milk)
- Approximately 1 teaspoon sugar
- In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Set aside.
- Peel, core, and dice pears into small pieces, about ¼ inches thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.
- Spread pear mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.
- Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.
- Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the pear juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
- Remove from oven. Cool on a wire cooling rack before cutting and serving.