Step aside, apple pie. This butter pear and fresh lemon pie takes center stage during pear season.
Pie crusts can be intimidating to bake, but the best way to get better at making them is to practice, says Rebecca Grasley, author of “Pie is Messy” and cofounder of The Pie Hole. Rebecca Grasley, co-founder of Los Angeles-based The Pie Hole, usually makes this pie around Thanksgiving, when pears are in season in her Pennsylvania hometown. Now she’s sharing the how tos in her new cookbook, “Pie is Messy” .
“The combination of the pears and the lemon filling is a little unusual, but it’s always a hit,” she writes in the new book, which features recipes for 100 different kinds of pie, crusts and toppings.Roll the pastry dough into two rounds for the bottom and top crusts. Lay the bottom crust in a 9-inch pie pan and trim the edges.
In a medium saucepan, whisk together the egg, sugar and lemon zest and juice. Add the butter and cook slowly over low heat, stirring constantly, until the butter has melted and the mixture thickens and bubbles, 3 to 5 minutes. Cook for 2 minutes more and remove from the heat. Set aside. In the bottom crust, arrange the pears in an even layer. Pour the thickened lemon filling over the fruit. Make slits in the top crust and lay it over the filling. Pinch the edges of the two crusts together to seal and flute decoratively.Place the pie on a cookie sheet to catch any drips and bake for 35 minutes, or until the top crust is golden brown.
Serve warm from the oven or chilled — cool on a rack for 2 hours, then refrigerate for at least 2 hours longer. Both ways are great!How big is Bay Area boom in India-born residents? Together, they'd rank as the region's fourth-largest city49ers' Studs and Duds: Defensive coordinator Steve Wilks is giving the Niners no chance to winSaratoga restaurateurs causing a stir in Santa Cruz MountainsAsk Amy: My husband has very definite views about our child's schooling.
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