INSTRUCTIONS

PIE CRUST

1. For more details on how to make a pie crust, check out my guide ! Combine flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter the size of small peas.
2. Drizzle with ice water, 1 tbsp. at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
3. Form the dough into two balls – the one for the top layer should be a little bigger when you’re making a lattice crust. Flatten into discs and place them separately in airtight containers or wrap them in plastic wrap. Place in the refrigerator for at least one hour, up to two days. If not using within two days, you can freeze the discs.

ROLLING OUT THE DOUGH

1. If the dough is very cold and hard, let the discs rest for 15-20 minutes at room temperature before rolling out. On a floured surface, roll out the smaller disc of dough to a large circle, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
2. Using the rolling pin, transfer the rolled out dough to a pie dish. Place the dish in the refrigerator while you roll out the second disc for the top layer.
3. Roll out the second disc of dough to a large oblong or rectangular shape using the same method as before. You can use a ruler or something similar to make sure your strips are even. Using a pizza cutter or knife, cut out 10 long strips (or as many as you want). Transfer the strips of dough to a large platter or baking sheet and set aside while you make the filling. If your room is very warm you may need to place them in the fridge, but they are much easier to work with if they are room temperature (they might crack when you make the lattice if they are cold).

FILLING & BAKING

1. Preheat the oven to 200°C (390°F) and place a baking sheet (this will work as a pizza stone and heat your pie from underneath to avoid a soggy bottom and to catch any drips) in the oven so the pie’s placement will be in the middle. Combine sugar, flour, cloves and cinnamon in a medium bowl. Set aside.
2. Peel, core and cut the pears into 2-2,5 cm (1 inch) cubes. Place them in a large bowl and add lemon juice, bourbon and the dry ingredients. Gently toss to combine.
3. Remove the rolled out pie dough from the fridge. Pour the pear filling into the pie dish and press the filling down with a spoon or your hands to remove as many air pockets as possible. Place the dough strips in a lattice pattern (use the video as a guide if you need) on top of the filling. Brush the edge under the dough strips with some water to secure the lattice.
4. Trim the overhang using a pair of scissors, or fold and flute the edges if you prefer.
5. Place the whole pie in the freezer for 15 minutes.
6. When the pie is chilled, brush it with an egg beaten with 2 tsp. water and a pinch of salt. Sprinkle demerara sugar on top.
7. Place the pie directly on the hot baking sheet in the oven and bake for 20 minutes at 200°C (390°F), then reduce the temperature to 175°C (350°F) and bake for an additional 45-50 minutes on until golden brown and filling is bubbly. If the pie is browning to much you can loosely place a piece of foil over it.
8. Remove from the oven and let cool completely (to let the filling set, or else the filling will be a mess!). If you like warm pie, reheat individual slices in the oven or microwave.