PEAR PIE

Holly Reynolds went looking for a recipe that would be different and found one for pear pie. She adapted it in several ways including increasing the amount of lemon juice and making a butter-only crust. Her preference is for Kerrygold Irish butter, which she finds provides a richer flavor for pastry.

“I also like using an egg wash and sprinkling the pie with a little sugar for some added sparkle.”

Reynolds used organic Bartlett pears in her award-winning pie. The ripeness of the pears will determine how much thickener you need for your filling. Really ripe pears will need a bit more flour than this recipe calls for.

The pie needs a top crust with some ventilation, but not too much. Thinking a lattice top would be too much, Reynolds used leaf-shaped cutouts to cover most of the filling.

3 cups plus 3 tablespoons allpurpose flour, divided

1/2 cup plus

1 tablespoon granulated sugar, divided, plus extra for sprinkling on crust

1 1/4 teaspoon salt, divided 1 cup plus

1 tablespoon unsalted butter, cold, divided

8 tablespoons ice water, or as needed

5 Bartlett pears (about 2 1/2 pounds)

1 teaspoon cinnamon

1 teaspoon lemon zest

1 egg white, lightly beaten

1 tablespoon lemon juice

Make crust: in the bowl of a food processor, combine 3 cups flour, 1 tablespoon sugar, 1 teaspoon salt and butter. Pulse until butter is the size of peas. While food processor is running, quickly add enough ice water until dough just begins to hold together. Remove dough from processor, roll into a flat disk, wrap in plastic wrap and refrigerate 30 minutes.

While crust is chilling, prepare filling: peel and core pears and cut into 1/4-inch thick slices. Put sliced

pears in a medium bowl. Toss with remaining 1/2 cup sugar, remaining 3 tablespoons flour, remaining 1/4 teaspoon salt, cinnamon and lemon zest. Preheat oven to 425 degrees. Remove crust from refrigerator and divide into two portions. Roll out first portion and arrange in 9-inch pie pan. Brush crust with lightly beaten egg white. Pour pears into pie pan. Drizzle with lemon juice and dot with remaining 1 tablespoon butter.

Roll out second portion of crust and cut into decorative leaf shapes. Arrange on top of filling. Brush upper crust with remaining lightly beaten egg white. Sprinkle with additional sugar. Bake 10 minutes, then reduce heat to 350 degrees and bake 40 minutes or until juices from pears begin to bubble and crust is golden brown. Remove from oven and cool slightly before serving.

Serves: 8

Per serving: 539 calories (percent of calories from fat, 43), 7 grams protein, 72 grams carbohydrates, 5 grams fiber, 26 grams fat (16 grams saturated), 92 milligrams cholesterol, 13 milligrams sodium.

CONTRIBUTED BY JENNIFER CARTER Pear Pie by Holly Reynolds of Roswell.