Homemade Pear Pie from Scratch
It has taken me 3 years to perfect this recipe with tweaking it and trying different kinds of pears. The Bosc pears are the best for this pie, as they do not become grainy when cooked and do not create a lot of juices. Any pear will work but your pie could become very juicy, so add a little extra flour to absorb the juices from the pears and sugar.
I recommend using a dough mixer. Otherwise, you will need to knead the dough by hand for 15 minutes.
Substitute 1/2 lemon, juiced, for the lemon zest, if preferred.