Lattice-crust pear pie from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jzanger on December 27, 2011

    Great pie, great crust. I added fresh cranberries and it ended up taking about 15 to 20 minutes longer than the recipe indicated to thicken the filling. Next time I'd add corn starch to the filling. I'd also cut the pear pieces smaller-- into 32nds instead of 8ths.

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