With their soft, unctuous texture, pears just seem made to absorb the caramel-like blend of butter and brown sugar. This pie takes a bit of time to prepare, and if you aren’t in the mood to make pie dough, the pears are delicious on their own, with ice cream and cookies. When fruit tastes this good, there is no need for spices.
Makes one 9-inch pie
6 to 7 firm but ripe pears, preferably Boscs, 2½ to 3 pounds
¼ cup (½ stick) unsalted butter
⅔ cup brown sugar
2 tablespoons fresh lemon juice
Pinch of salt
2 tablespoons rum
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
Peel, halve, and core the pears, then cut them into crosswise slices about ⅓ inch thick (crosswise slices hold their shape better than lengthwise slices). In a large skillet over medium-high heat, melt the butter and brown sugar together, stirring frequently. Add the pears, lemon juice, and salt. In a moment, the pears will exude a lot of juice. Continue cooking over moderate heat, stirring frequently with a wooden spoon or spatula, until the juices have mostly evaporated and the pears are coated in a thick, syrupy, caramel-like sauce. Depending on the ripeness and juiciness of the pears, and the size of your pan, this will take 10 to 20 minutes. Stir in the rum and cook for about 1 minute longer. Set aside to cool while you roll out the dough.
Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
Spoon the pears, along with any sauce, into the dough-lined pan. Cover with the top crust, then trim and flute the edges (see page 22). With the point of a sharp knife, slash a few vents in the top for steam to escape.
Bake for 25 minutes, then reduce the heat to 350°F. Continue baking for 20 to 25 minutes longer, until the crust is well browned.
Serve warm or at room temperature.