Summer Pear Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 2-crust pie
1/2 cp granulated sugar
1/4 cp brown sugar, packed
3 tbsp flour
1/2 tsp powdered nutmeg
1/2 tsp powdered cinnamon
6 cps sliced, pared ripe pears
2 tsp lemon juice
2 tsp grated lemon peel
1 tbsp butter or margerine
1 - Prepare pastry.
2 - Roll out half of it and line 9-inch pie plate.
3 - Start oven at hot (425 degrees F.)
4 - Combine sugars, flour, nutmeg, cinnamon, and salt.
5 - Mix.
6 - Sprinkle over pers in bowl.
7 - Toss lightly to coat pears.
8 - Pour pear mixture into pastry lined pan.
9 - Sprinkle with lemon juice and peel.
10 - Add dabs of butter or margerine.
11 - Roll out renmaing hlf of pastry.
12 - Gash with decorative slits.
13 - Place over pie.
14 - Trim and seal.
15 - Flute or crimp edges.
16 - Serve slightly warm
Makes 6 servings.
A mild cheese makes a fine accompaniment for this pie, or use your
favorite cheese pastry as crust.