From the Journal | Browned Butter Pear Pie

So, have you decided what type of pie will be served at Thanksgiving dinner this year?  I love the classic pumpkin pie, but it is also quite nice to have another variety to tickle the palette.  Of course there is apple, but why not use another fall harvest fruit like pears? I love the latter because they have such a syrupy floralcy that is distinct. When cooked with browned butter, they taken on an even more delicious flavor.  

BROWNED BUTTER PEAR PIE

CRUST

recipe, here

FILLING

8 large pears, peeled and diced 3/4 cup unsalted butter 1/2 cup sugar 2 tablespoons cinnamon 1/8 teaspoon nutmeg Pinch of sea salt Turbinado sugar for sprinkling 1 egg, beaten 

Flour a working surface to roll out two discs of dough, large enough to cover the pie dish. Gently place one disk into dish. Set aside. Meanwhile, over medium heat, melt butter and allow to turn a golden brown shade, stirring occasionally. Once browned, add pears, sugar, cinnamon, nutmeg and salt and stir together. Cook for two minutes to let sugar dissolve. Pour into pie pan. Roll out second disk of dough. Gently roll on top of pie filling. Crimp edges, brush with egg wash and sprinkle with sugar. Cut an 'x' in the center to allow for the heat to penetrate. Bake for 30 to 40 minutes or until crust is golden. Let cool before serving.

For other pie recipes, check out 'Pie Season' in the latest issue of the Journal!