GETTING READY

1. Preheat oven to 425 degree F or 220 degrees C.

MAKING

For Filling

2. Whisk together the flour, cinnamon, nutmeg, and salt. Add brown sugar and whisk until smooth.

3. Peel and core the pears, cut each into 6 wedges and place into the bowl. Pour flour sugar mixture on top and gently toss to coat pear with mixture.

4. Add lemon juice, and vanilla. Let stand while you roll out the crust.

For Crust:

5. Roll out doughon a lightly floured surface to fit into a 9-inch pie plate. Place in refrigerator while you work on the second one (for lid).

6. Roll out 2nd piece of dough into a 13-inch round for the lid, and cut vent holes.

To Assemble:

7. Pour the pear filling into the shell, and dot with butter. Cover with pastry lid and trim the edges, leaving a ½-inch overhang. Press edges together with a fork to seal, then fold under.

8. Brush top crust with egg wash and sprinkle with sugar.

9. Place it on baking sheet and bake for about 20 minutes. Reduce oven to 375°F (190ºC) and bake for another 40-45 minutes or until crust is golden and filling is bubbling. Remove from oven and cool to room temperature before serving.

SERVING

10. Serve and enjoy!