Sapelo Island Pear Pie
- Ready In:
- 2hrs 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- pastry dough, for a 9-inch double-crust Pie
- 6 cups peeled cored and chopped pears (about 3 lb.)
- 3⁄4 cup packed dark brown sugar or 3/4 cup light brown sugar
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
directions
- Heat oven to 375°.
- Line a 9-inch pie pan with crust, leaving a 1/2-inch overhang.
- In a large saucepan or Dutch oven, combine the pears, sugars, 1/4 cup water, cinnamon, nutmeg, and cloves.
- Bring to a gentle boil and then quickly reduce the heat to a lively simmer.
- Cook, stirring now and then to mix everything together, until the pears are tender and surrounded by a clear, fragrant syrup, 15-20 minutes.
- Remove from the heat, add in the butter and the flour; stir to mix everything well.
- Pour the pear filling into the piecrust.
- Roll the remaining dough into a 10-inch circle and place it carefully over the filling.
- Trim away extra pastry extending beyond the rim of the pie pan.
- Fold the crust up and over, and crimp it decoratively (or press the tines of a fork into the pastry rim, working around the pan to make a design.
- Use a sharp knife to make eight slits in the top of the pie, so that steam can escape and the pie's juices can bubble up.
- Place the pie on a baking sheet to catch any drips and place it on the center shelf of the oven.
- Bake until the crust is golden brown and the filling bubbles up through the top of the pie, 40-50 minutes.
- Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
- Serve warm or at room temperature.
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