Pear pie, or pear tart if you like, it’s quite a refreshing dessert, perfect to be served plain or with whipped cream or even ice cream. This deceptively simple fall dessert is made not only for special celebrations, but for every day as well, as it’s quite genuine and absolutely perfect after dinner or in the afternoon or even for breakafst. The crust on this pie is delightfully flaky, and the recipe is super easy: the tart can bake while you’re eating dinner, it really won’t take that long. To make this pear pie, I used pears from my tree, which are quite nice but if you can, use Williams pears or Asian pears, the result will be probably even better than mine. Complete it with some vanilla ice cream and you, as well as your guests or kids, will ask for more, no doubt!
3 tablespoons all-purpose flour
1/2 cup white sugar
5 cups peeled and sliced pears
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
1 tablespoon butter
1 tablespoon lemon juice
Let’s see how to prepare a nice pear pie. Preheat oven to 450°F (230°C) and place a baking sheet on the bottom oven rack. Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl, then roll out half the pastry and line a 9-inch pie pan. Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape. Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350°F (175°C), and bake until crust is golden brown and filling is bubbly, around 35-40 minutes. Allow pear pie to cool several hours before serving. Enjoy!