Ingredients:
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup white sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon lemon zest
• 5 cups peeled and sliced pears
• 1 cup blueberries
• 1 tablespoon butter
• 1 tablespoon lemon juice
Directions:
• Preheat oven to 450 degrees F.
• Combine sugar, flour, salt, and vanilla in mixing bowl.
• Arrange pears and blueberries in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer.
• Dot with butter.
• Sprinkle with lemon juice.
• Roll out remaining dough; cut slits for escape of steam.
• Moisten rim of bottom crust.
• Place top crust over filling.
• Fold edge under bottom crust, pressing to seal.
• Flute edge.
• Bake for 10 minutes.
• Reduce temperature to 350 degrees F, and bake for an additional 35 to 40 minutes.
Jennifer
January 6, 2014 at 4:26 pmWhat did you do different with the crust part on the fall pies? They look so preaty.