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Pastry for double crust pie 1 tb Crystallized ginger, finely
4 c Peeled and sliced Bartlett – minced or coarsely ground
– or Bosc pears (about 7) 2 tb Flour
2 tb Lemon juice Milk
3/4 c Plus 1 teaspoon sugar Formatted by Manny Rothstein
1/2 ts Ground mace
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, 3/4 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.
Yields
6 servings
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