21 Ingredients
  • All-Butter Crust (for a 9-inch double-crust pie):
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup cold water
  • 2 tablespoons cider vinegar
  • 1/2 cup ice
  • For the Filling:
  • 1 lemon
  • 1/2 orange
  • 6 to 7 medium pears (2 1/2 to 3 pounds fresh)
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons dried juniper berries
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • Pinch finely grated lemon zest
  • 1/4 cup honey
  • Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
  • Demerara sugar, for finishing
Nutrition
3045
152% daily value
1 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

147% 96

Saturated

294% 59

Trans

- 4

Monounsaturated

- 25

Polyunsaturated

- 5

Carbs

185% 554

Carbs (net)

- 509

Fiber

180% 45

Sugars

- 346

Sugars, added

- 225

Protein

51% 25

Cholesterol

81% 244

Sodium

81% 1933

Calcium

25% 253

Magnesium

36% 144

Potassium

54% 1875

Iron

65% 12

Zinc

19% 3

Phosphorus

55% 387

Vitamin A

89% 797

Vitamin C

194% 116

Thiamin (B1)

109% 2

Riboflavin (B2)

78% 1

Niacin (B3)

65% 13

Vitamin B6

27% 1

Folate equivalent (total)

159% 636

Folate (food)

- 166

Folic acid

- 277

Vitamin B12

3% 0

Vitamin D

0% 2

Vitamin E

23% 5

Vitamin K

75% 60
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