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Pear Raisin Pie




Source of Recipe


From Baking Classic American Pies


List of Ingredients




For the lattice crust:

1 recipe Classic Pie Crust


2 Tbs. milk


3 Tbs. finely chopped walnuts mixed with 1 Tbs. sugar


For the filling:


3 lb. firm, ripe pears, like Bartletts, peeled, cored, cut into 3/4-inch slices, and then halved


3/4 cup raisins


2/3 cup packed dark or light brown sugar


1 tsp. grated lemon zest


2 tsp. fresh lemon juice


1/2 tsp. ground cinnamon


1/4 tsp. ground cloves


Pinch ground mace


Pinch salt


1/2 cup bourbon


3 Tbs. cornstarch




Recipe



Position racks in the low and middle spots of the oven and set a foil-lined baking sheet on the lower rack to catch any drips. Heat the oven to 425°F.

Make the filling -- In a large saucepan, combine the pears, raisins, brown sugar, lemon zest, juice, cinnamon, cloves, mace, salt, and all but 2 Tbs. of the bourbon. Cook over medium-high heat, stirring gently until the sugar is dissolved and the pears begin to release some liquid, about 4 min. Mix the cornstarch with the remaining 2 Tbs. bourbon; add this to the pears. Bring to a boil, stirring frequently, and cook until the liquid is clear, about 1 min. Cool the filling to room temperature.


Assemble the pie -- Meanwhile, roll out one disk of the dough and line a 9-inch pie pan. Trim the excess to 3/4 inch from the plate's outer edge. Cover with plastic wrap and set aside. Roll out the other disk and assemble the lattice. Remove the plastic from the bottom shell and fill it with the cooled pear mixture. Transfer the lattice to the pie, sealing the edges. Brush the lattice with the milk and sprinkle the nut and sugar mixture over the pie. Bake at 425°F until the pears are just tender when pierced with a knife, 50 to 55 min. If the lattice browns too quickly, tent the pie with foil.