PEAR-AND-LEMON PIE WITH PATE BRISEE CRUST

Pear-and-Lemon Pie with Pate Brisee Crust image

Provided by Martha Stewart

Time 6h15m

Number Of Ingredients 12

3 3/4 pounds ripe but firm Comice or Anjou pears (about 8), peeled, cored, and cut into 3/4-inch wedges
1/2 cup sugar
1/4 cup diced candied lemon peel
1/4 cup cornstarch
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
All-purpose flour, for dusting
Pate Brisee for Salted Caramel Apple Pie
2 tablespoons unsalted butter, cut into pieces
1 large egg, beaten
1 cinnamon stick (optional)

Steps:

Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. In a large bowl, gently combine pears, sugar, lemon peel, cornstarch, lemon juice, salt, and nutmeg.
On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into pie shell; dot butter over top. Roll out second disk of dough to a 13-inch round, about 1/8 inch thick. Drape over filling. Trim overhang to 1 inch; press to seal, then tuck under and crimp. Brush top with beaten egg. Cut 5 leaf-shaped vents in top crust. Insert cinnamon stick in center as a stem. Freeze 30 minutes.
Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 15 minutes to 1 hour, 30 minutes (if browning too quickly, tent top or edge with foil). Let cool completely on a wire rack, about 4 hours. Cut into slices to serve.