Ingredients
Pastry for double crust 9 inch pie
1/4 c. sugar
1 tbsp. all-purpose flour
3/4 teaspoon grnd cinnamon
1/2 teaspoon grnd nutmeg
6 med. baking pears, peeled and thinly sliced
1/2 c. sugar
3 tbsp. all-purpose flour
3 tbsp. butter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric slicer for paper-thin charcuterie, cheese, vegetables
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision
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Roll half of pastry to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch pie plate; set aside. Combine 1/4 c. sugar, 1 Tbsp. flour, cinnamon, and nutmeg in a large bowl; stir well. Add in pears; stir till well mixed. Spoon pear mix into prepared pastry shell. Combine 1/2 c. sugar and 3 Tbsp. flour; cut in butter till mix resembles coarse meal. Sprinkle over top of pears. Roll remaining pastry to 1/8 inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Bake at 425 degrees for 45 to 50 min. Cover edges of pastry with strips of aluminum foil to prevent excessive browning, if necessary. Serve hot or possibly cold. Slice each pie into 10 pcs so everyone will get a taste.