Fresh Pear Pie

1 recipe pastry for 9" double pie crust
1/2 cup sugar
3 Tblsp. all-purpose flour
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. lemon zest
5 cups peeled and sliced pears
1 Tblsp. butter
1 Tblsp. lemon juice
egg (beaten) or milk, to glaze pie top

1.  Preheat oven to 450 F (230 C).  Place a baking sheet on the bottom oven rack.

2.  Combine sugar, flour, salt, cinnamon, and lemon zest in a small mixing bowl.  Roll out half of the pastry and line a 9" pie pan.

3.  Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer.  Dot with butter and sprinkle with lemon juice.

4.  Roll out remaining dough for the top crust.  Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust.  Place top crust over filling; trim edge using kitchen shears or a sharp paring knife.  Fold edge under bottom crust, pressing to seal.  Flute edge.  Cut slits in top crust to allow steam to escape.  Brush top with egg or milk to glaze.

5.  Bake in the preheated oven on the baking sheet for 10 minutes.  Reduce oven temperature to 350 F (175 C) and bake until crust is golden brown and filling is bubbly, 35-40 minutes longer.  Allow to cool several hours before serving with whipped cream or vanilla ice cream.

Recipe by "Carol" at www.allrecipes.om
Photo credits:  jL of Burlington, Vermont at www.allrecipes.com