Methods/steps

Position an oven rack to the lower third of the oven. Preheat the oven to 350°.

Lightly butter a 9-inch pie plate. On a well-floured surface, roll pie dough into a circle large enough to cover the pie plate and hang 1 inch over the sides. Fit the dough into the pie plate, crimp the crust and place it in the refrigerator to chill while preparing the filling.

Beat the eggs, sugar, butter, vanilla and cinnamon in a mixer, or with a whisk, until completely combined and pale yellow. Remove the pie shell from the refrigerator and arrange the pears in the shell. Pour the filling over the pears.

Mix the topping ingredients together, and sprinkle over the entire pie. Place the pie on a baking sheet and bake for 1 hour and 15 minutes, or until the filling has set and the crust is light brown. Allow the pie to cool completely—about 2 hours. Consume whole.



BEST PIE CRUST
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Makes 2 single-crust pies, or one double-crusted pie

3 c. flour
1 T. sugar
1 t. salt
1 c. (2 sticks) butter, well chilled
¾ c. ice cold water

In a food processor, whirl together the flour, sugar and salt. Cut the butter into small pieces, add to the food processor and blend until the mixture forms pea-size chunks.

Dribble in the water and whirl until the dough just comes together. Remove the dough from the processor and form into 2 balls, wrap them individually in plastic wrap and freeze for 1 hour before using.