1tbspsliced almonds for garnish on top crustoptional
sprinkling of sugar for top crust
Preheat oven to 425°
Make the pastry (see notes for link) and follow these directions after chilling
Mix the pear slices and lemon juice. Add the sugar, honey, cinnamon, nutmeg and flour and set aside.
Roll out 1 pie crust disk on a floured surface to a size approximately 12-inches round. Transfer it to 9-inch pie dish. Trim the bottom crust to the edge of the pie plate.
Place the pear filling in the bottom of the pie shell. Dot with cubed butter.
Roll out the second pastry disk to approximately 12- inch round. Use a small cookie cutter to cut out any shapes for steam vents before placing the pastry on top of the pie. Place on the top of the filling. Trim the excess pastry to about 1/2 over hang. Fold the top under the bottom crust and crimp the edges to seal. Flute the edges if desired. If you haven’t cut any shapes out for steam vents, go ahead and put 4 steam slits, with a sharp knife, about 3/4 of an inch long near the centre of the pie.
Lightly brush some heavy cream on top of the top crust and sprinkle with sugar and almond slices.
Bake for 15 minutes at 425° then reduce heat to 350° and bake for 40 minutes longer until crust is golden and filling is bubbling. It’s best to allow the pie to cool before slicing.
Perfect Pie Crust Recipe Here: https://hellocreativefamily.com/back-to-basics-easy-pie-crust-recipe-for-perfect-pie-every-time/