Rustic Pear Pie

We had supper with friends Sunday evening and, of course, I couldn't go empty-handed.

Pears are in season, the weather is cool outside - what better reason do you need to heat up the oven and bake a Rustic Pear Pie?

Rustic Pear Pie

3 ripe but firm Bartlett pears (about 1.5 lb total)

1/4 c. light-brown sugar, firmly packed

1/8 t. ground nutmeg

1 pie crust

1 T. unsalted butter, cut up

1 T. heavy cream or milk

Heat oven to 400F. Cut pears in half; remove cores. Cut in thin slices. In large bowl, toss with 3 T. of the brown sugar and the nutmeg.

Roll pie crust into a 14 inch round. Please on ungreased baking sheet. Mound pear slices in center, leaving a 2 inch border. Dot butter over pears. Fold edge of crust up and partway over filling. Repair any tears by pressing pastry together. Brush pastry edge with cream. Sprinkle exposed pears with remaining sugar.

Bake on the bottom shelf at 400F for 35 minutes or until filling is hot and crust is golden. Place foil loosely over pie if crust browns too quickly. Let cool on pan on rack 10 minutes before serving.

Helpful hints:

• To quickly core a pear, use a melon baller! Cut the pear in half and scoop out the small core.
• Brushing the crust edges with cream or milk instead of water or egg results in a smooth, shiny surface that is also tender and flaky.
• Clean up is easy if you line the baking sheet with parchment paper.
• This pie can be baked ahead and reheated at 400F until warmed through.

With Thanksgiving approaching, making a pie crust is a good skill to master. Next week I'll give you step-by-step instructions for the easiest pie crust you'll ever make!