Pear Pie

• 1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie (page 5)
• 1/2 cup heavy cream (to glaze the top crust and crimped pie edges)
• 3/4 cup sugar
• Pinch of ground cinnamon
• 1 tablespoon fresh lemon juice
• 2 teaspoons grated lemon zest
• 6 cups peeled 1/2-inch ripe pear slices (approximately 6 pears)
• 2 1/2 tablespoons cornstarch
• 1 tablespoon salted butter

1. Preheat the oven to 425F.
2. To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
3. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
4. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
5. Set the pie shell to the side while you make the filling.
6. To prepare the filling, in a small bowl, whisk together 1/2 cup of the sugar, the cinnamon, the lemon juice, and lemon zest.
7. Place the pears in a large bowl and sprinkle them with the sugar mixture, making sure all of the pears are thoroughly coated.
8. Set the pears aside for about 10 minutes, allowing them to soak up the flavor of the sugar mixture.
9. In a separate small bowl, whisk together the remaining 1/4 cup sugar and the cornstarch.
10. When the pears have set for 10 minutes, add the cornstarch mixture to the fruit, and toss the pears.
11. Place the pear mixture in the pie shell, distributing it evenly.
12. Dot the filling with the butter.
13. To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle.
14. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.
15. Unfold the circle so that the entire pie is covered.
16. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
17. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
18. To bake, place the pie plate on a baking sheet and bake for 15 minutes.
19. Reduce the temperature to 375F and continue baking for approximately 45 minutes, or until the crust is golden brown and the juices are bubbling.
20. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
21. Pear Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
22. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

recipe traditional pastry, heavy cream, sugar, ground cinnamon, lemon juice, lemon zest, pear, cornstarch, butter

Taken from www.epicurious.com/recipes/food/views/pear-pie-390381 (may not work)