Pear Butterscotch Pie

This is by melissa roberts from gourmet september 2009. This makes a very yummy pie and is a nice change from apple.

Steps

Put a baking sheet on middle rack of oven and preheat oven to 425f.

Whisk together flour , cinnamon , nutmeg , and salt , then whisk in brown sugar , breaking up any lumps.

Gently toss pears with brown sugar mixture , lemon juice , and vanilla and let stand 5 to 15 minutes to macerate fruit.

Roll out 1 piece of dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round.

Fit into a 9-inch pie plate.

Roll out remaining piece of dough into a 13-inch round.

Reserve scraps.

Transfer filling to shell.

Dot with butter , then cover with pastry round.

Trim edges , leaving a 1 / 2-inch overhang.

Press edges together to seal , then fold under.

Lightly brush top crust with some of egg wash , then cut 3 vents.

Roll out dough scraps about 1 / 8 inch thick and cut out leaf shapes with cutters.

Arrange decoratively on top of pie , pressing gently to help them adhere.

Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated s.

Ingredients

all-purpose flour, cinnamon, nutmeg, salt, dark brown sugar, pears, fresh lemon juice, pure vanilla extract, pastry dough, unsalted butter, warm water, granulated sugar