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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pastry for 1 double-crust (9-inch) pie |
1 cup sugar, divided |
3 tablespoons cornstarch |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
9 cups peeled, cored, and sliced pears |
1/4 cup all-purpose flour |
3 tablespoons butter or margarine, melted |
2 tablespoons brandy |
1 tablespoon lemon juice |
1 egg white, beaten |
Directions:
1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
2. Combine 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and salt in a large mixing bowl. Add pears, tossing gently to coat. Spoon into pastry shell.
3. Combine remaining sugar, flour, butter, brandy, and lemon juice; mix well. Spoon over pear mixture.
4. Roll remaining pastry to 1/8- inch thickness; cut into 1/2-inchwide strips, and arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 350° for 55 minutes. Brush pastry with egg white, and continue baking 5 minutes or until pastry is golden brown.
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