Yield: Yields one 9-inch pie.
This pie is full of the flavors of autumn harvest, perfect for Thanksgiving. My “prefab” lattice crust technique lets you take as much time as you need arranging the lattice, without it getting too soft or getting spotted with filling.
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On a parchment-lined baking sheet, arrange 6 strips horizontally, setting them 3/4 inch apart; these will be the “bottom” strips (the other 6 will be your “top” strips). Fold back every other bottom strip halfway, starting with the strip closest to you. Lay one top strips vertically, slightly right of center.
Unfold the folded strips and fold back the other three strips. Lay a second top strip 3/4 inch to the left of the first. Now fold back alternating strips on the right, starting at the top. Lay another top strip 3/4 inch to the right of the center strip; unfold the folded strips. Repeat left and right with the rest of the strips.
Dab a little water between the strips where they overlap, pressing gently to seal. Cover the lattice loosely with plastic and put the baking sheet in the fridge while you roll out the bottom crust.
Fill the bottom pie shell with the cooled pear mixture. Remove the lattice from the fridge and put your palm under the parchment at the center of the lattice. Lift the paper and invert the lattice onto the filling.
Trim the crust, leaving a 1/2-inch margin from the edge of the pie pan. Press the edges together, fold them under, and pinch-crimp the edge using your thumb and two index fingers.
Brush the lattice with the milk and sprinkle the nut and sugar mixture over the pie. Bake at 425°F until the pears are just tender when pierced with a knife, 50 to 55 minutes. If the lattice browns too quickly, tent the pie with foil.
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