Pear Butterscotch Pie

Name: Pear Butterscotch Pie
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored; 1 teaspoon cinnamon; 118 milliliters packed dark brown sugar; 1 large egg beaten with 1 tablespoon warm water; 3 Tbsps all-purpose flour; 1 Tbsp granulated sugar; 1 Tbsp fresh lemon juice; 1 teaspoons grated nutmeg; 0 teaspoons salt; 1 Tbsp unsalted butter, cut into bits; 1 teaspoon pure vanilla extract

Pear Butterscotch Pie might be just the dessert you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 173 calories, 2g of protein, and 2g of fat. This recipe serves 8. A mixture of anjou pears, cinnamon, nutmeg, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

Put a baking sheet on middle rack of oven and preheat oven to 425°F.

Equipment you will use

Baking Sheet

Oven

Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.

Ingredients you will need

Brown Sugar

Lemon Juice

Cinnamon

Vanilla

Nutmeg

All Purpose Flour

Fruit

Pear

Salt

Equipment you will use

Whisk

Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Roll out remaining piece of dough into a 13-inch round. Reserve scraps.

Ingredients you will need

Dough

Roll

Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.

Ingredients you will need

Butter

Crust

Egg

Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Roll out remaining piece of dough into a 13-inch round. Reserve scraps.

Ingredients you will need

Dough

Roll

Ingredients you will need

Butter

Crust

Egg

Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.

Ingredients you will need

Granulated Sugar

Crust

Dough

Roll

Egg

Equipment you will use

Knife

Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Pie is best the day it is made but can be baked 1 day ahead.