Fresh Pear Pie With a Lattice Top Crust
A cinnamon-spiced double-crust fresh pear pie with a lattice top offers a delicious way to utilize fresh pears.
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Instructions
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Preheat oven to 425 F.
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Combine 2 1/2 cups flour, 2 teaspoons sugar, and 3/4 teaspoon salt in a food processor; pulse to blend. Add half the butter pieces and pulse 6 times, then add the remaining butter and pulse 6 to 8 more times until crumbly.
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Add 7 tablespoons of ice water, pulsing, then add more water by the teaspoon until the dough holds together when squeezed.
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Form the dough into two flattened discs, wrap, and refrigerate for 30 to 45 minutes.
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Roll one dough disc onto a floured surface, fit into a pie plate, and leave an overhang.
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Peel, halve, core, and thinly slice pears, then toss with lemon zest and juice.
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Arrange the sliced pears in the pie crust. Combine 1 cup sugar, 1/4 cup flour, cinnamon, and 1/8 teaspoon salt; sprinkle over pears and dot with 2 tablespoons butter.
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Roll out the remaining dough disc and cut into 3/4 inch strips. Weave a lattice pattern over the pie filling, then trim and flute the edges.
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Whisk one egg with 1 tablespoon milk and lightly brush over the lattice strips, avoiding the edge.
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Cover the fluted pie edge with foil or a pie shield.
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Bake for 15 minutes at 425 F. Remove the shield, brush egg wash over the crust edge, reduce oven to 375 F, and bake for 20 to 25 minutes more until pears are tender and crust is golden brown.