Gingered Pear Pie

• 1 pastry for double-crust pie
• 4 cups Bartlett
• Bosc pears, peeled and sliced
• 2 tbsp. lemon juice
• 3/4 cup sugar
• 1 tsp. sugar
• 1/2 tsp. ground mace
• 1 tbsp. crystallized ginger, finely minced
• coarsely ground
• 2 tbsp. flour
• Milk

1. Line 9-inch pie pan with half of rolled-out pastry.
2. Roll out top round of pastry; cut slit in top and reserve until ready to use.
3. Combine sliced pears with lemon juice, 3/4 cup sugar, mace, ginger and flour.
4. Spoon into pastry-lined pie pan.
5. Top with remaining round of pastry.
6. Crimp edges.
7. Lightly brush crust with milk.
8. Sprinkle with remaining 1 teaspoon sugar.
9. Place pie on middle rack of 450F oven.
10. Reduce heat to 400F.
11. Bake pie about 45 minutes until top is lightly browned, pears are tender and filling is bubbling.
12. Cool pie on wire rack.
13. Serve warm or at room temperature.

pastry, bartlett, lemon juice, sugar, sugar, ground mace, ginger, ground, flour, milk

Taken from www.foodgeeks.com/recipes/1160 (may not work)