Fresh Pear Pie
GARNISH & GLAZE
Homemade Pie Crust
2 1/2 cups all-purpose flour
1 1/4 tsp salt
1/2 cup Tillamook Extra Creamy Unsalted Butter, cold, cubed
1/2 cup shortening, cold, cubed
5-7 tablespoon ice cold water
7 cups bartlett pears, peeled, cored, and sliced 1/2 inch thick
1 tbs lemon juice
1/2 cup sugar
1/4 cup all-purpose flour
2 tsp cinnamon
1 tsp cardamom
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp white pepper
1 large egg + 1 tablespoon water
turbinado sugar, optional
Tillamook Old-Fashioned Vanilla Ice Cream (to top it all off)
9 inch pie dish
pastry blender (optional)
Make the Pie Crust
In a medium size mixing bowl, mix the flour and salt together. Place bowl in the freezer for 20 minutes.
Cut in the butter and shortening into the flour using a pastry cutter or two forks until it forms coarse pea size crumbs. (It's okay to have some larger than that.)
Sprinkle one tablespoon of the ice cold water at a time, giving it a gentle stir between each addition. Stop adding water once the dough starts to come together. Use your hands to press it all together.
Divide dough in two, shape each into a disc and then wrap each in plastic wrap. Chill for at least 1 hour or up to 2 days.
Make the Filling
Peel, core, and slice or dice the pears. They should be equal thickness of about 1/2 inch thick.
Place pears in a large mixing bowl. Add the lemon juice, sugar, flour, and spices. Gently mix together and place in the fridge for 30 minutes.
Assemble & Bake the Pie
Position oven rack in the lower third of the oven and preheat to 425 degrees F.
Roll out the dough on a lightly floured surface until 12-inches in diameter. Transfer to a 9-inch pie dish.
Remove pears from the mixing bowl and arrange in the pie dish so that there are as few gaps as possible. Discard the juices at the bottom of the bowl.
Roll out the second round of dough to 12-inches in diameter. Place on top of the pear filled pie dish and make 5 slits with a knife. OR make a lattice top by cutting the dough into 3/4 inch thick strips and weave them together on top of the pie.
Cut off excess dough 1 inch from the edge of the pie plate. Pinch the top dough with the bottom and then flute the edges.
Whisk together the egg and water and brush over the dough. Sprinkle with the turbinado sugar.
Bake at 425 for 25 minutes, lower temperature to 375 and bake an additional 20-30 minutes until golden. (Drape foil over the top or add a pie shield if top begins to brown too much.)
Cool on a wire rack. Let rest 2-4 hours for filling to set up.
Serve with a scoop of Tillamook Old-Fashioned Vanilla Ice Cream and enjoy!