Reviews (1) Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 6 3 star values: 3 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: 5.0 stars 11/15/2019 I Ioved this pie! I did make a couple changes. I used a gluten free pie crust mix due to my family's dietary needs (Bob's Red Mill mix is best one out there I think). The egg wash on top really improved the gluten free crust texture- I think I will use this in future on all the gluten free two crust pies I make. I cut the sugar to 1/4 cup . The taste of candied lemon was so good with the pears ;highly recommend this recipe. ..
Back to Pear-and-Lemon Pie with Pate Brisee Crust All Reviews for Pear-and-Lemon Pie with Pate Brisee Crust - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 6 hrs 15 mins Servings: 8 pear-pie-0453-d111458.jpg
Ingredients Ingredient Checklist 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)
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 6 hrs 15 mins Servings: 8 pear-pie-0453-d111458.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 6 hrs 15 mins Servings: 8
Recipe Summary
prep: 30 mins total: 6 hrs 15 mins
Servings: 8
prep: 30 mins
total: 6 hrs 15 mins
prep:
30 mins
total:
6 hrs 15 mins
Servings: 8
8
pear-pie-0453-d111458.jpg
pear-pie-0453-d111458.jpg
Ingredients
Ingredients
- 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)
Directions
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.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 6 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 11/15/2019 I Ioved this pie! I did make a couple changes. I used a gluten free pie crust mix due to my family's dietary needs (Bob's Red Mill mix is best one out there I think). The egg wash on top really improved the gluten free crust texture- I think I will use this in future on all the gluten free two crust pies I make. I cut the sugar to 1/4 cup . The taste of candied lemon was so good with the pears ;highly recommend this recipe. ..
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 6 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 5 4 star values: 6 3 star values: 3 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 5 4 star values: 6 3 star values: 3 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 5 4 star values: 6 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 6 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 11/15/2019 I Ioved this pie! I did make a couple changes. I used a gluten free pie crust mix due to my family's dietary needs (Bob's Red Mill mix is best one out there I think). The egg wash on top really improved the gluten free crust texture- I think I will use this in future on all the gluten free two crust pies I make. I cut the sugar to 1/4 cup . The taste of candied lemon was so good with the pears ;highly recommend this recipe. ..Martha Stewart Member
Rating: 5.0 stars 11/15/2019
I Ioved this pie! I did make a couple changes. I used a gluten free pie crust mix due to my family’s dietary needs (Bob’s Red Mill mix is best one out there I think). The egg wash on top really improved the gluten free crust texture- I think I will use this in future on all the gluten free two crust pies I make. I cut the sugar to 1/4 cup . The taste of candied lemon was so good with the pears ;highly recommend this recipe. ..
Rating: 5.0 stars
All Reviews for Pear-and-Lemon Pie with Pate Brisee Crust
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pear-and-Lemon Pie with Pate Brisee Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
