I liked this, and made it exactly as written, using Bartlett pears, except that the amount of filling seemed too much, so I only put at most 6 pears' worth of the mixture in the pie. In retrospect, it "cooked down" a bit, so I was probably too conservative.
This was also, I think, the first time I'd ever tried a double-crust pie. I used store-bought refrigerated pie crusts, and technically my double-crust technique was a mess - I have a lot to learn.
This was nice, but I've made another single-crust pear pie recipe from this site a couple of times, and I think I liked that one better. I did, however, share this with several friends, and they liked it a lot.
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I liked this, and made it exactly as written, using Bartlett pears, except that the amount of...