Ingredients

Filling
• 4 cups sliced pears
• 2 tablespoons butter
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1½ cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• ½ cup apricot pineapple rhubarb jam
Double Pie Crust
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup butter
• 2-4 tablespoons cold water

Instructions

1. In a large frying pan, put butter. Sauté pears in butter over medium heat, continuously stirring for 3-4 minutes. Set aside.
2. In a large bowl, put flour, salt, and chunks of butter. With pastry cutter, blend butter into flour and salt until crumbly. With a fork, stir in 1-2 tablespoons cold water. Separate about 1/3 of the dough and shape into a flat ball.
3. On a lightly floured surface, roll dough into a 14-inch circle. Lay dough into pie dish. Crimp edges.
4. Roll remaining pie dough into a rectangle about 10” x10”. Cut strips for lattice
5. Preheat oven to 375 degrees.
6. In a bowl, combine sugar, cornstarch and salt.
7. In medium saucepan over medium heat, heat milk until bubbles form at edges.
8. Pour sugar mixture a little at a time into hot milk, stirring with a whisk to dissolve. Continue to stir and cook until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat.
9. Stir in vanilla and butter.
10. Pour slightly cooled custard in unbaked pie crust.
11. Gently place pears onto custard.
12. In a small bowl, microwave apricot pineapple jam for 15-20 seconds to soften it. Spoon over the top of the pear mixture.
13. Lay 3-4 lattice pieces interlaced crisscrossing over the top of the jam and pears.
14. Bake 35-40 minutes.