12594 Open-Faced Pear Pie with Red Currant Glaze Makes one 9-inch single-crust pie Wed Aug 06 07:37:49 -0700 2008 Wed Feb 04 07:04:59 -0800 2009 Licensed http://www.chow.com/recipes/12594 Wed, 04 Feb 2009 15:04:59 GMT Sweet, spicy, and best served warm the day it's baked. Bartlett pears are our favorite variety in this pie because their buttery texture bakes readily in an open-faced pie (whereas a Bosc would probably dry out unless it was poached beforehand).

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  • Par-bake the crust (see page 15) and then turn the oven down to 350°F.
  • Pour the lemon juice in the bottom of a large bowl. Peel, halve, and core the pears with a melon baller, removing the stem and fiber, and slice them into the bowl, coating them with lemon as you go. In a separate bowl, mix together the sugar, flour, butter, cassis, cinnamon, cloves, and salt. Add it to the pears just before you want to bake the pie, mix gently, and then taste a pear slice. Add more sugar to taste, as needed. Scrape the filling into the bottom crust.
  • Put the pie on a lipped baking sheet and cover the pie loosely with foil (because this pie is wide open, this step is necessary to keep the pears from drying out). Bake for at least 30 minutes, or until the pears are tender when tested with a knife and the crust edge is golden brown.
  • Cool the pie for at least 1 hour. In a small pan, heat the jam until it is just melted—don't let it get too hot. Brush it generously over the pears. Serve the pie immediately or cool it completely. Store the pie uncovered at room temperature, up to 3 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch single-crust pie, crimped and chilled in pie tin, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Sour Cream Pastry Pie Dough (page 29), or Nut Pastry Pie Dough (page 30)

    ]]>     1 tablespoon fresh-squeezed lemon juice

    ]]>     2 pounds pears

    ]]>     ¼ cup sugar

    ]]>     2 tablespoons all-purpose flour

    ]]>     2 tablespoons unsalted butter, melted

    ]]>     4 teaspoons cassis

    ]]>     ¼ teaspoon ground cinnamon

    ]]>     Pinch ground cloves

    ]]>     Pinch salt

    ]]>     ⅓ cup currant jam

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