Caramelized Pear and Walnut Pie

Ingredients

• 1 double pie crust, unbaked (top and bottom)
• 6 cups pears, peeled, cored, and sliced 1/4-inch thick
• 4 tablespoons unsalted butter
• 3/4 cup light brown sugar, packed
• 1 cup walnuts, chopped and toasted
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar, for topping

Method

1. 1

   Preheat the oven to 375°F. Roll out one pie crust and fit it into a 9-inch pie pan, trimming any excess overhang.

2. 2

   Toast the chopped walnuts in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Set aside.

   4:00 · Toast walnuts
3. 3

   In the same skillet, melt the butter over medium heat, then stir in the brown sugar until dissolved and bubbling.

4. 4

   Add the sliced pears and cook, stirring occasionally, until softened and caramelized at the edges, about 12 minutes.

   12:00 · Caramelize pears
5. 5

   Remove the skillet from heat and stir in the flour, lemon juice, cinnamon, nutmeg, and salt until evenly coated.

6. 6

   Fold the toasted walnuts into the pear mixture and let cool for 10 minutes.

   10:00 · Cool filling
7. 7

   Spoon the cooled pear and walnut filling into the prepared crust, spreading it evenly.

8. 8

   Roll out the second crust and place it over the filling, sealing and crimping the edges. Cut several slits in the top for venting.

9. 9

   Brush the top crust with the beaten egg and sprinkle with granulated sugar.

10. 10

    Bake on the middle rack until the crust is deep golden brown and the filling bubbles through the vents, 45 to 50 minutes. Cover the edges with foil if browning too quickly.

    45:00 · Bake pie
11. 11

    Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.