Ingredients
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1/2 cup light brown sugar or 1/2 cup dark brown sugar
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4 tablespoons cornstarch
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
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1/2 teaspoon nutmeg
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3/4 teaspoon cinnamon
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1/2 teaspoon vanilla
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2 tablespoons lemon juice
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5 cups ripe bosc pears, cored, peeled and thinly sliced (8 pears)
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3 tablespoons unsalted butter, cut up
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cinnamon or cinnamon sugar
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2 (9 inch) deep dish pie shells
Instructions
- In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
- Stir pears into dry mixture well. Stir in vanilla.
- Pour into unbaked 9†deepdish pie shell. Dot top with butter.
- Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
- Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
- Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
- Makes a large pie, serves 6-8.