Fresh juicy pears, combined with cinnamon make a delicious pie. Any pear can be used, but winter pears such as Bosc and Bartlett bake especially well.

Fresh Pear Pie

Ingredients:

Pastry for one 9 inch double-crust pie

Filling:

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

Tip: Use a citrus juicer for freshly squeezed juice.

Topping:

Approximately 1 teaspoon milk (preferably whole milk)

Approximately 1 teaspoon sugar

Directions:

1. Preheat oven to 425 degrees F. Prepare pastry for one 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.
   
   Filling:
2. In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Set aside.
   
   
3. 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. 
   
   
4. 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.
   
   Topping:
5. Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.
   
   Bake:
6. 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.
   
   
7. Remove from oven. Cool on a wire cooling rack before cutting and serving.
   
   Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.
   
   Makes 6 to 8 servings.
   
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