Description
Warm fall spices, sweet pears and oh so easy to make. A perfect cold weather treat kids and adults will love.
Ingredients
- FOR THE PEACH FILLING:
- 5 To 6 Fresh Pears
- ¼ cups Packed Brown Sugar
- ¼ cups Granulated Sugar
- 2 Tablespoons Flour
- 1-½ teaspoon Cinnamon
- 1-½ teaspoon Vanilla Extract
- 1 teaspoon Nutmeg
- FOR THE CRUST:
- 2 whole Pie Crusts, Unbaked
- 1 Egg
- 1 Tablespoon Granulated Sugar
Preparation
Preheat oven to 350ºF.
Peel, core and slice pears. Slices should be about 1/4 inch thick. Add pear slices to a medium-sized bowl. Add all other filling ingredients and stir well until evenly combined. (I really wish I had more to write about for the filling prep but that’s really it! Not a bad problem to have, I suppose.)
Line pie pan with the bottom pie crust. Evenly spread spiced pear filling on top of the bottom crust so it is nice and level. Gently lay the top pie crust over the pie filling and crimp the edges. If you are not doing a cut-out crust design as shown, add about 4 to 5 vent slits in the center of the pie to allow the steam to escape.
For the crust topping, beat egg. Using a pastry brush, gently brush the beaten egg onto the crust. Don’t miss a spot! This step makes your crust a pretty golden brown—we eat with our eyes first (judgmental I know, but it’s true!). Evenly sprinkle granulated sugar on the top of the pie. That’s it! You’re done, easy as pie.
Bake at 350ºF for 1 hour and serve warm or at room temperature. As with all pies, don’t cut it straight after removing it from the oven, else your slices will fall apart. Alternatively, you can grab the whole pie pan and dig in with a fork, which is my husband’s go-to serving method.
