Old-Fashioned Pear Pie

Name: Old-Fashioned Pear Pie
Ingredients: Pastry for 1 double-crust (9-inch) pie; 1 cup sugar, divided; 3 tablespoons cornstarch; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 9 cups peeled, cored, and sliced pears; 1/4 cup all-purpose flour; 3 tablespoons butter or margarine, melted; 2 tablespoons brandy; 1 tablespoon lemon juice; 1 egg white, beaten

12 ingredients

4 steps

Ingredients

Pastry for 1 double-crust (9-inch) pie
1 cup sugar, divided
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
9 cups peeled, cored, and sliced pears
1/4 cup all-purpose flour
3 tablespoons butter or margarine, melted
2 tablespoons brandy
1 tablespoon lemon juice
1 egg white, beaten

Directions

1

Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
2

Combine 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and salt in a large mixing bowl. Add pears, tossing gently to coat. Spoon into pastry shell.
3

Combine remaining sugar, flour, butter, brandy, and lemon juice; mix well. Spoon over pear mixture.
4

Roll remaining pastry to 1/8- inch thickness; cut into 1/2-inchwide strips, and arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 350° for 55 minutes. Brush pastry with egg white, and continue baking 5 minutes or until pastry is golden brown.