- 1 double crust recipe
- 1/4 c. flour
- 4-6 T. white wine (I used Riesling)
- 1/2 c. brown sugar
- 3/4 tsp. five-spice powder
- 1/2 tsp vanilla powder
- 6 c asian pears, sliced peeled
- 2 T. lemon juice
- 1 T. butter
- 2 T. cream for top
Heat oven to 400°F.
In small bowl, mix flour, brown sugar and five-spice powder.
In large bowl, gently toss pears, wine and lemon juice; sprinkle with brown sugar mixture and toss again.
On lightly floured surface, roll out the bottom crust and line pie pan.
Fill pan with pears. Dot with butter.
Roll out top crust. Place over pie, press edges together. trip excess, seal and flute.
Cut vents in top. Brush cream on top.
Bake for 45 minutes or until golden and bubbling. Cool before cutting.
*NOTE: If I were to make this pie again, I think it would benefit from a lattice top crust more than the full crust I did here.
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