PEAR-AND-LEMON PIE WITH PATE BRISEE CRUST
The crust is flakiest when served the day it's made, but the pie can be tented with foil and stored at room temperature overnight, or in the refrigerator up to two days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. In a large bowl, gently combine pears, sugar, lemon peel, cornstarch, lemon juice, salt, and nutmeg.
- On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into pie shell; dot butter over top. Roll out second disk of dough to a 13-inch round, about 1/8 inch thick. Drape over filling. Trim overhang to 1 inch; press to seal, then tuck under and crimp. Brush top with beaten egg. Cut 5 leaf-shaped vents in top crust. Insert cinnamon stick in center as a stem. Freeze 30 minutes.
- Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 15 minutes to 1 hour, 30 minutes (if browning too quickly, tent top or edge with foil). Let cool completely on a wire rack, about 4 hours. Cut into slices to serve.
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Oneil Goulding
oneilgoulding@gmail.comI would definitely recommend this pie! It was easy to make and turned out great. The crust was flaky and the filling was delicious.
Fadi Hachem
hachem-f54@gmail.comThis pie was amazing! The crust was flaky and buttery, and the filling was smooth and creamy. The pears and lemon were the perfect combination of flavors.
Etswaa Cxnt
ec33@hotmail.comThis pie was a bit disappointing. The crust was soggy and the filling was too tart. I think I'll stick to my old pear pie recipe.
Metse Malwale
malwale26@hotmail.comI made this pie for my family and they all loved it! The crust was flaky and the filling was smooth and creamy. The pears and lemon were a great combination of flavors.
Kirubel Fikadu
kfikadu@hotmail.comThis pie was delicious! The pears were perfectly ripe and the lemon curd was tart and tangy. I will definitely be making this pie again.
Tomasi Musoke
musoke@gmail.comI'm not a baker, but this pie was easy to make and turned out great! I was really impressed with how flaky the crust was.
Ehirim Chidimma
ehirim@yahoo.comThis pie was a bit too tart for my taste, but I think that's just because I used Meyer lemons. I might try it again with regular lemons next time.
Irfan Ahmed
irfan50@yahoo.comI would give this pie a 10/10! It was absolutely perfect. The crust was flaky and buttery, and the filling was smooth and creamy. The pears and lemon were the perfect combination of flavors.
John I'm Kicking Mad Flava In Yo Ear!!
john.i@hotmail.frThis pie was easy to make and turned out great! The crust was flaky and the filling was delicious. I used Bosc pears and they were perfect.
Bilal Man (Layeko)
b36@aol.comI made this pie for a potluck and it was a huge hit! Everyone loved it. I will definitely be making it again.
Muhammad Raful
rm99@hotmail.frThis pie was a bit too sweet for my taste, but my husband loved it. The crust was very good, and the filling was smooth and creamy.
Felaini felo
f-f94@aol.comI'm not a huge fan of pears, but I loved this pie! The lemon curd really balanced out the sweetness of the pears. The crust was also very good - I used a store-bought crust, but it tasted like I had made it from scratch.
Stephen Adjekota
stephen.a@hotmail.comThis pear and lemon pie was an absolute delight! The combination of the sweet pears and the tangy lemon curd was perfect. The crust was flaky and buttery, and the filling was smooth and creamy. I will definitely be making this pie again!