Pear Butterscotch Pie
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
30
Spice
56
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour1 tsp
Cinnamon1 tsp
Nutmeg (grated)1 tsp
Salt1 tbsp
Lemon Juice (fresh)1 tsp
Pure Vanilla Extract1 tbsp
Granulated SugarDirections:
1
Roll out remaining piece of dough into a 13-inch round
2
Put a baking sheet on middle rack of oven and preheat oven to 425°F
3
Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps
4
Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit
5
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
6
Fit into a 9-inch pie plate
7
Roll out remaining piece of dough into a 13-inch round
8
Reserve scraps
9
Transfer filling to shell
10
Dot with butter, then cover with pastry round
11
Trim edges, leaving a 1/2-inch overhang (reserve scraps)
12
Press edges together to seal, then fold under
13
Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents
14
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
15
Fit into a 9-inch pie plate
16
Roll out remaining piece of dough into a 13-inch round
17
Reserve scraps
18
Transfer filling to shell
19
Dot with butter, then cover with pastry round
20
Trim edges, leaving a 1/2-inch overhang (reserve scraps)
21
Press edges together to seal, then fold under
22
Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents
23
Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife)
24
Arrange decoratively on top of pie, pressing gently to help them adhere
25
Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar
26
Bake pie on hot baking sheet 20 minutes
27
Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more
28
Cool to warm or room temperature, 2 to 3 hours
29
Put a baking sheet on middle rack of oven and preheat oven to 425°F
30
Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps
31
Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit
32
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
33
Fit into a 9-inch pie plate
34
Roll out remaining piece of dough into a 13-inch round
35
Reserve scraps
36
Transfer filling to shell
37
Dot with butter, then cover with pastry round
38
Trim edges, leaving a 1/2-inch overhang (reserve scraps)
39
Press edges together to seal, then fold under
40
Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents
41
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
42
Fit into a 9-inch pie plate
43
Reserve scraps
44
Transfer filling to shell
45
Dot with butter, then cover with pastry round
46
Trim edges, leaving a 1/2-inch overhang (reserve scraps)
47
Press edges together to seal, then fold under
48
Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents
49
Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife)
50
Arrange decoratively on top of pie, pressing gently to help them adhere
51
Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar
52
Bake pie on hot baking sheet 20 minutes
53
Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more
54
Cool to warm or room temperature, 2 to 3 hours