Pear Butterscotch Pie

My Blogger everything just changed and I don't know how to find my dashboard anymore. Ah well. This pie came and went in a blink of an eye, made for a Saturday evening picnic with Team M the night before M went into labor. I'm hoping the pie wasn't the cause of Baby E. wanting to get out. The thing about this pie was that it was very, very good but the pear and the butterscotch were distinct from each other as opposed to making some whole unified flavor. I can't decide if I love it enough to make it over apple pie, but it was delicious and different from the other pear pie recipe on this blog which I have now made multiple times. 

Notes: The crust recipe was enough like my own crust recipe that I won't post it here, just note that I added 2 T. sugar to the usual crust and used butter instead of shortening, as I like butter better with the pears. I also peeled the pears and then macerated them in about 1/2 C. lemon juice + 1/2 C. sugar in a strainer to allow the juices out. Then I slowly mixed in about half of the brown sugar mixture in with the fruit while still in the strainer for additional liquid removal and I thought the pie was the right amount of juicy. Not too liquidy on the first day and perfect the second day. I also sprinkled the top with turbinado sugar, so good! If I make this again I think I will double the spices (why I didn't this time who knows) and macerate the pears the same way again.

From A Hint of Honey:

http://www.ahintofhoney.com/2010/01/pear-butterscotch-pie.html

Ingredients:

1 recipe unbaked pie crust

For the filling:

3 T. all-purpose flour 

1 tsp. cinnamon 

1/4-1/2 tsp. grated nutmeg

1/8 tsp. salt 

1/2 C. packed dark brown sugar 

2 1/2 lb. firm-ripe Bartlett pears (about 6), peeled, cut into 6-8 wedges, and cored 

1 T. fresh lemon juice 

1 tsp. pure vanilla extract 

1 T. unsalted butter, cut into bits 

Optional for topping of the pie:

1 large egg, beaten + 1 Tbsp. warm water 

1 tablespoon organic cane sugar

Directions:

1. Prepare pie dough and refrigerate until ready to use.

2. In a large bowl, whisk together flour, cinnamon, nutmeg, salt, and brown sugar, making sure break up any lumps. Add the pears, lemon juice, and vanilla and gently toss to coat. Let stand 5 to 15 minutes to macerate fruit (see Notes above.)

3. Roll out prepared pastry dough on a lightly floured surface into two 13-inch rounds. Fit one half into the bottom of a 9-inch pie dish, trimming the edges if necessary.

4. Transfer the filling to the shell. Top with the second rolled out pastry, trim, and pinch the edges to seal. Lightly brush the top with some of the egg wash. Using a sharp knife cut three long vents in the top. Sprinkle the crust with sugar. 

5. Place pie on hot baking sheet and bake in 425F oven for 20 minutes. Reduce temperature to 325 F and continue baking until crust is golden and filling is bubbling, about 30-40 minutes more. Remove from the oven and let cool on a wire rack for 1 hour before slicing.