Paul’s Bartlett Pear and Black Pepper Pie • Bounty from the Box

Name: Paul’s Bartlett Pear and Black Pepper Pie • Bounty from the Box
Ingredients: **Paul’s Blue-Ribbon Pie Dough**; 2 1/2 cups all-purpose flour; 1 tsp salt; 1/3 tsp sugar; 1 cup cold lard; 1/2 cup ice water; **Pie Filling**; Pie dough for a two-crust pie (recipe above); 1/3 cup brown sugar ((or a mixture of white and dark brown)); 3 tbsp all-purpose flour; 1 tbsp butter (melted); 1 tbsp freshly squeezed lemon juice; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp nutmeg; 1 tsp finely ground black pepper; 3 pounds Bartlett pears (peeled, cored, and cut into ¾-inch pieces or thinly sliced); coarse sugar (for sprinkling); spray bottle filled with water

bountyfromthebox.com

Bartlett pears meet warm spice and black pepper in this unforgettable pie with a perfectly flaky lard crust—sweet, aromatic, and just a little daring.

View full recipe on bountyfromthebox.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at bountyfromthebox.com.

Share this recipe:

Cooking tools:

Food processor
Pastry cutter
Rolling pin
Pie dish
Spray bottle
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Oven

Ingredients

**Paul’s Blue-Ribbon Pie Dough**
2 1/2 cups all-purpose flour
1 tsp salt
1/3 tsp sugar
1 cup cold lard
1/2 cup ice water
**Pie Filling**
Pie dough for a two-crust pie (recipe above)
1/3 cup brown sugar ((or a mixture of white and dark brown))
3 tbsp all-purpose flour
1 tbsp butter (melted)
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp finely ground black pepper
3 pounds Bartlett pears (peeled, cored, and cut into ¾-inch pieces or thinly sliced)
coarse sugar (for sprinkling)
spray bottle filled with water