1 recipe/pastry 9" double crust pie 1/2 cup white sugar 3 tbsp all-purpose flour 1/4 tsp salt 1 tsp ground cinnamon 1 tsp lemon zest 5 cups peeled and sliced pears 1 tbsp butter 1 tbsp lemon juice
Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
Arrange pears in layers in a 9" 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. [You can also cut the top crust into strips and ‘weave’ them in opposite directions over pears, or simply leave the top open and flute the edge of the bottom crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.