Harvest Pear Pie Recipe

How to make it

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• Combine dry ingredients and rind in mixing bowl. Dust off hands and crank up that kickin’ music that just came on the radio. This is pie, people, and we’re going to rock out.
• Arrange pears in layers in a 9 inch pastry lined pan (the pastry dough should be cold when you roll it out), sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with juice.
• Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge. Or use a fork. Or whatever it is that you do… I totally trust your judgment. After all, it is your pie.
• Options. You know I LOVE options. Choose your own adventure: shiny crust or extra crispy crust? For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream. For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar (use turbinado, if you can).
• Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.
• Remove from oven. Inhale. Call Yankee Candle Company and tell them to quickly sniff this pie and make you a candle to match — STAT. Let cool just a bit and cut your first slice. WARNING: This pie tastes like “more” so biter beware. One slice is never enough. Never.
• NOTE: You can substitute white sugar for the turbinado sugar. You won’t hurt my feelings. But I personally enjoy my pie even more knowing that I’m not getting as many calories. Raw sugar can make for a more moist pie. This doesn’t bother me but for those of you who are pie-critics… just use the white sugar, okay?

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