Preheat the oven to 350ª F. Divide the pie dough in half and roll out one piece to line the pie pan. Trim the edge to hang over about 1 inch. Place in the fridge to rest. Separate remaining piece into 2 or 3 small balls of dough and roll each into rectangles make lattice strips. Place the lattice strips on a tray lined with paper and set these in the fridge to rest while you make the filling.
In a mixing bowl, rub the sugar together with the cornstarch, lemon zest, vanilla bean, and the spices. Gently peel the pears, cut them in half and using a small scoop, remove the core, stem and the blossom end. Cut the halves to make long, thin quarters and slice them 1/2 inch thick. Measure out 6 cups for the pie. Toss the pears in the sugar blend and pour it into the prepared pie shell. Top the pie with the lattice strips, trim the excess from the lattice strips and roll the bottom crust up over them to form a ridge and then flute it with your finger tips. Place the pie on a sturdy baking sheet that is lined with paper or foil and greased generously.
To bake the pie, brush the egg wash over the top of the pie and sprinkle with the coarse sugar. Place it in the oven and bake until the juices in the center are boiling gently, about 1 hour and 15 minutes. Allow the pie to cool to room temperature before cutting.
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|Serving Size: 1 Recipe (172g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 40 (35%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 41924.6mg||1446 %|
|Potassium 88.7mg||2 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 11.9g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 114
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