- 3 tablespoons all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 2/3 cup sugar
- 2 1/2 pounds firm-ripe Bartlett or Anjou pears, peeled, cut into wedges, and cored
- 1 tablespoon fresh lemon juice
- Pastry dough for double-crust 9 1/2-inch pie
- 1 tablespoon milk
- 1 tablespoon sugar
- Put oven rack in middle position and preheat oven to 425 degrees F.
- Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.
- Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
- Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375 degrees F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.