Fresh Pear Pies
|Pastry||250 Gram (For Two 9 Inch Two Crust Pies)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Sliced pared pears||4 Cup (64 tbs) (Use 7 Medium Sized Fresh Ones)|
|Lemon juice||1 Tablespoon|
Heat oven to 425Â°.
Mix sugar, flour and mace; toss with pears.
Turn into pastry-lined pie pan; sprinkle lemon juice on pears and dot with butter.
Repeat for second pie.
Cover with top crusts which have slits cut in them; seal securely and flute.
Cover edges of pastry with 2 to 3 inch strips of aluminum foil to prevent excessive browning; remove foil 15 minutes before pies are done.
Bake until crusts are brown and juice begins to bubble through slits in crusts, 40 to 50 minutes.
(Can be served immediately.) Cool pies until barely warm, about 2 hours.
Freeze uncovered until completely frozen, at least 3 hours.
(If you prefer to remove pies from pans for storage, freeze 6 hours.
See Note.) Wrap, label and return to freezer.
1 hour 40 minutes before serving, remove Fresh Pear Pie(s) from freezer and unwrap.
(Replace in pan if you have frozen out of pan.) Thaw at room temperature 1 hour.
Heat in 375Â° oven on lowest rack position 35 to 40 minutes.