Time
prep 0:25
total 1:10
Ingredients
| 1 | pastry for double-crust pie | | 4 cups | Bartlett or | | Bosc pears, peeled and sliced | | 2 tbsp. | lemon juice | | 3/4 cup | sugar | | 1 tsp. | sugar | | 1/2 tsp. | ground mace | | 1 tbsp. | crystallized ginger, finely minced or | | coarsely ground | | 2 tbsp. | flour | | Milk |
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Instructions
Line 9-inch pie pan with half of rolled-out pastry. 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°F oven. Reduce heat to 400°F. 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.
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