MY SPICY AUTUMN PEAR PIE

My Spicy Autumn Pear Pie image

Provided by Kelly Williams

Categories Pies

Time 1h15m

Number Of Ingredients 12

1/2 cup light or dark brown sugar
4 Tbl. cornstarch
1/4 tsp. salt
1/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. vanilla
2 Tbl. lemon juice
8 very ripe bosc pears, cored peeled and sliced thin
3 Tbl. butter, cut up
cinnamon sugar
enough pastry for a double crust deepdish pie

Steps:

1. In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning. Stir pears into dry mixture well. Stir in vanilla. Pour into unbaked 9" deepdish pie shell. Dot top with butter. Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal. Cut slits in top if not making a lattice top. Brush top with a little water very lightly, sprinkle top with cinnamon/sugar. Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired! Makes a large pie.