Pear Pie

• 1/2 cups Sugar
• 3 Tablespoons All-purpose Flour
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Cardamom
• 6 cups Peeled, Cored, Sliced Pears (Select Firm Fruit)
• 1/2 Tablespoons Lemon Juice
• 1/4 cups Milk OR 1 Beaten Egg (optional)
• 2 Tablespoons Cinnamon/sugar Mixture (optional)
• 2 whole Pie Crusts (Recipe Of Your Choice)

1. 1. Prepare the recipe for a double pie crust using the recipe of your choice. Then roll out the bottom crust and place into a 9" pie pan.
2. 2. Combine sugar, flour, salt, cinnamon, and cardamom in a large mixing bowl.
3. 3. Add the pears to the sugar mixture and toss.
4. 4. Arrange the coated pears in the pie pan and sprinkle with the lemon juice.
5. 5. Roll out the remaining pie crust and top the pie. Don't forget to puncture the crust to allow steam to release! Seal and crimp edges. If you like, brush the top of the pie with milk or egg and cinnamon/sugar mixture.
6. 6. Cover edges of pie with aluminum foil.
7. 7. Bake in a preheated 450-degree oven for 10 minutes; reduce heat and bake for an additional 25 minutes. Remove foil and bake for 10 minutes more. Let the pie set for half an hour before serving.

sugar, allpurpose, ubc, cinnamon, cardamom, lemon juice, ubc, cinnamonsugar, pie crusts

Taken from tastykitchen.com/recipes/desserts/pear-pie/ (may not work)