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SERVES 6
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups sliced pared ripe pears
2 teaspoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter
1. Prepare your favorite pastry. Roll out half of it and line a 9 inch plate. Heat oven to hot [425F].
2. Combine the first ingredients to salt [sugar to salt] Mix.
3. Sprinkle over pears in bowl. toss lightly to coat.
4. Pour pear mix into pie pan. Sprinkle with lemon juice and then peel. Add dabs of butter.
5. Roll out remaining half of pastry. Gash with decorative slits. Place over pie. Trim and seal. Flute or crimp edges.
6. Bake at 40 to 45 minutes or until pastry on top is golden and done. Serve slightly warm [vanilla ice cream anyone
or as Amy recommends a very good cheese?]
7. Makes six servings.
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