2 Butter Crusts, chilled
12 large bosc pears, peeled, cored,
cut in ½-inch wedges, about 12 cups
Juice of 1 lemon
½ stick unsalted butter
½ cup light brown sugar, packed
¼ cup molasses
2 teaspoons pure vanilla extract
½ teaspoon ground ginger
Large pinch salt
2 tablespoons all-purpose flour- substitute gluten
free flour for gluten free pie.
2 tablespoons milk
2 tablespoons granulated sugar
For a gluten free option substitute our classic gluten free pie crust recipe.
Melt the butter in a large skillet over medium-high heat. Add the pears, lemon juice, brown sugar, molasses, vanilla, ginger, and salt. Cook, stirring, until the pears are just tender, 10 to 15 minutes.
Sprinkle in the flour, toss to coat. Remove from heat and cool completely before assembling the pie.
Prepare a double crust according to the given directions and fill. Chill for 45 minutes.
Place a baking sheet on the lowest oven rack and preheat to 400 degrees.
Brush the top crust with milk and sprinkle with granulated sugar. Cut 4 to 6 decorative slits to release the steam.
Carefully place the pie on the hot baking sheet and lower temperature to 375 degrees. Bake until golden, 60 to 75 minutes. Cover the edges with foil if they brown too quickly. Cool on a rack at least 1 hour.