Pear Butterscotch Pie: 2000s Recipes + Menus : gourmet.com

Name: Pear Butterscotch Pie: 2000s Recipes + Menus : gourmet.com
Ingredients: 3 tablespoons all-purpose flour; 1 teaspoon cinnamon; 1/2 teaspoon grated nutmeg; 1/8 teaspoon salt; 1/2 cup packed dark brown sugar; 2 1/2 lb firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored; 1 tablespoon fresh lemon juice; 1 teaspoon pure vanilla extract; Double recipe all-butter pastry dough; 1 tablespoon unsalted butter, cut into bits; 1 large egg beaten with 1 tablespoon warm water; 1 tablespoon granulated sugar

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When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.

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Ingredients

3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 cup packed dark brown sugar
2 1/2 lb firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Double recipe all-butter pastry dough
1 tablespoon unsalted butter, cut into bits
1 large egg beaten with 1 tablespoon warm water
1 tablespoon granulated sugar