Name: Pear Butterscotch Pie
Cook time: 45 min
Total time: 5 1/4 hr (includes making pastry and cooling pie)
Yield: Makes 8 servings
Ingredients: 3 tablespoons all-purpose flour; 1 teaspoon cinnamon; 1/2 teaspoon grated nutmeg; 1/8 teaspoon salt; 1/2 cup packed dark brown sugar; 2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored; 1 tablespoon fresh lemon juice; 1 teaspoon pure vanilla extract; Double recipe all-butter pastry dough; 1 tablespoon unsalted butter, cut into bits; 1 large egg beaten with 1 tablespoon warm water; 1 tablespoon granulated sugar; Equipment: small (1-to 3-inch) leaf-shape cookie cutters (optional)

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photo by Romulo Yanes

When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.

Cooks' note:

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

Recipe notes

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