Gingered pear pie (l a times)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for double crust pie | ||
| 4 | cups | Peeled and sliced Bartlett or Bosc pears (about 7) |
| 2 | tablespoons | Lemon juice |
| ¾ | cup | Plus 1 teaspoon sugar |
| ½ | teaspoon | Ground mace |
| 1 | tablespoon | Crystallized ginger, finely minced or coarsely ground |
| 2 | tablespoons | Flour |
| Milk | ||
| Formatted by Manny Rothstein | ||
Directions
Line 9-inch pie pan with half of rolled-out pastry. (Don't we usually tell people to put the shell into the pie pan? kg) Roll out top round of pastry, cut slit in top and reserve until ready to use.
Combine sliced pears with lemon juice, ¾ cup sugar, mace, ginger and flour. Spoon into pastry-lined pie pan. Top with remaining round of pastry. Crimp edges. Lightly brush crust with milk. Sprinkle with remaining 1 teaspoon sugar.
Place pie on middle rack of 450-degree oven. Reduce heat to 400 degrees. Bake pie about 45 minutes until top is lightly browned, pears are tender and filling is bubbling. Cool pie on wire rack.
Serve warm or at room temperature.
Makes 6 to 8 servings.
Copyright Los Angeles Times, November 16, 1995. By Marilyn Kluger, Special to The Times
Submitted By MANNY ROTHSTEIN On 11-25-95