Old-fashioned Fresh Pear Pie
Author/Submitted by: The California Tree Fruit Agreement
Pies & Pastries
fresh California Bartlett pears,
butter or margarine
Stir sugar with flour, mace and cinnamon; mix with pears so that all slices are coated. Divide pastry dough in half; roll half on floured board and place in 9-inch pie pan. Moisten edge with water. Turn pears into pie pan. Dot with butter and cover with top crust. Crimp edges. Brush pastry with egg white and sprinkle with sugar. Cut 4 slits in top to allow steam to escape. Bake on low shelf in 450 degree F. oven 25 minutes. (It may be necessary to wrap edge of pie with foil if it starts to get too dark.) Reduce oven temperature to 375 degrees F. and bake an additional 20 minutes. For best results, allow pie to cool at least to lukewarm before cutting into 8 slices.
This is a special treat in the late summer and early fall when pears are at their peak.