Fresh pears make a good pie to enjoy in the winter months.
Basic Pie Dough (see recipe for pie dough, included )
5 or 6 large, firm, ripe pears
2 T Freshly squeezed lemon juice
3 T flour
2/3 Cup brown sugar
1 t cinnamon
1/4 t salt
2 T (1/4 Stick) butter
Preheat the oven to 425
Roll out half the dough for the bottom crust, and fit it into the pie pan. Roll out the remaining dough,for the top crust, and put it aside on a piece of waxed paper or lightly floured surface. Cover with wax paper to prevent drying out.
Peel, halve, and core the pears and cut them into slices 1.4 inch thick. Place them in a large bowl and toss them gently with the lemon juice. In another mixing bowl, stir together the flour, sugar, cinnamon, and salt. Pour the sugar mixture over the pears and toss gently to coat the slices evenly. Pile the fruit into the dough-lined pie pan and dot with the butter. Moisten the edges of the bottom crust with water and drape the top crust over the pie, pressing firmly to seal. Trim the pastry, leaving about 1/2 inch of overhang all around. Crimp or flute the edges and cut several vents in the top crust.
Bake the pie for about 25 minutes, until the crust has begun to brown and the juices are bubbling. Reduce the hear to 350 and bake for about 20 to 25 minutes more, until the crust is well- browned. Remove from the oven and cool on a rack. Serve with a good blue cheese if you wish.