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Prep time
30 minutes
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Cook time
1 hour 15 minutes
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Serves
8
Author Notes
This pear pie uses maple syrup and maple sugar for an extra dose of flavour. Perfect for Thanksgiving! —Theresa Lemieux
Ingredients
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3 ½ pounds
firm Bosc pears, usually 7-9 large pears
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¼ cups
maple sugar (plus extra for decorating)
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¼ cups
dark maple syrup
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¼ teaspoons
kosher salt
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1 teaspoon
maple or vanilla extract (optional)
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1 teaspoon
maple liqueur, rum, or bourbon
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1 tablespoon
unsalted butter
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1
double crust pie crust, rolled and rested
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1
egg
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1 teaspoon
water
Directions
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Line pie plate with one half pie dough. Prick the bottom all over with a fork. Roll the other half flat and return both to the fridge.
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Preheat oven to 375° F (190°C) in a regular oven, or 350°F (180°C) in a convection oven.
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Mix sugar, syrup, salt, cornstarch, allspice, extract and liqueur (if using). Stir together until sugar and cornstarch dissolves.
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Section pears with a handheld apple slicer if you have one, slicing peels off and making each slice relatively even. Toss to coat after each pear to prevent oxidization.
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Put pear mixture in the chilled pie dough. Dot with butter.
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Beat the egg with a tsp. of water to make an egg wash.
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Paint the edge of the dough with the egg wash, then add the other rolled out pie dough in top. Brush egg wash all over. Pinch the edges together.
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Cut vents with a knife. Sprinkle with more maple sugar on top. Cover loosely with aluminum foil. Place or a cookie sheet to catch any spillage.
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Bake for 45 minutes covered. Remove foil, then bake for another 30-45 minutes, or until golden brown and the juices are bubbling up through the cracks.
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For deep dish, add another 4 pears and 2 tbsp. maple sugar. Don’t add more liquid.
Use pears that are just ripe or almost ripe. Very ripe or over-ripe pears become mushy when cooked.
If a pear is grainy, don’t add it to your mix. Just toss it or eat it raw.
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