Easy Pear Pie
October 6, 2015
Pears are one of the few fruits available year-round, however, it isn’t until the fall that they seem to step into the spotlight. This simple, beautiful, free-form pie is the perfect way to take full advantage.
Easy Pear Pie
1 (9-inch) unbaked, store-bought or premade
2 Tbsp. cornstarch
1 Tbsp. ground cinnamon
1 cup sugar, plus 1 tsp for sprinkling
5 cups peeled, cored and thinly sliced firm
pears (about 6-8 pears)
2 tsp vanilla extract
1 large egg white, lightly beaten
- Preheat oven to 350°F.
- On a lightly floured work surface, roll out piecrust dough into a 16-inch circle. Transfer to a baking sheet lined with aluminum foil or parchment paper. Set aside.
- In a deep bowl, combine cornstarch, cinnamon and 1 cup of the sugar. Add pears and vanilla and toss to coat well.
- Spoon pears onto center of crust, spreading to within 2 inches of edge.
- Bring crust up over pears to form a border of about 2 inches, pleating and folding crust as needed. Brush folded edge with egg white and sprinkle with the remaining sugar.
- Bake until pears are tender and crust is golden brown, about 20 minutes.
- Cool slightly on a wire rack before serving.
image source: SouthernFood
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