-
1
Make the crust:
-
2
Preheat oven to 375u00b0. In a large mixing bowl, stir together flour, sugar and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball. Wrap ball in plastic wrap and refrigerate at least 30 minutes.
-
3
When chilled, cut dough in half. On a lightly floured cutting board or counter, roll each dough half out into an 11-inch circle. Let crusts sit until ready to assemble pie.
-
4
Make the filling:
-
5
Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil. Spread the 2 tablespoons butter over bottom of lined pie plate, using all the butter.
-
6
Press pecan halves (outsides facing down) into butter in a decorative circular pattern around bottom of pie plate. Sprinkle nuts with brown sugar.
-
7
Spray edges of foil-lined pie plate with cooking spray; set aside.
-
8
In a large mixing bowl, using a wooden spoon, stir together sugar, flour, spices and salt; add pears and toss gently to coat; set aside.
-
9
Assemble the pie:
-
10
Transfer one of the prepared pie crusts to the pie plate, placing it over pecans; press down evenly. Top with pear mixture and dot with butter.
-
11
Cover pears with second pie crust, roll edges under and crimp as desired. Cut several slits in the crust to allow steam to escape.
-
12
Bake 10 minutes, then reduce heat to 375u00b0 and bake an additional 35 to 40 minutes, or until crust is nicely browned.
-
13
Let pie cool 5 minutes, then invert onto a serving plate. To garnish, drizzle pie with caramel topping and serve warm, with whipped cream, if desired.
