3Bartlett or Bosc pearspeeled and sliced 1/4-inch thick
2teaspoonscornstarch
1tablespoonfresh lemon juice
1/2teaspoongrated fresh ginger
1/4teaspoonground cinnamon
1/8teaspoonground nutmeg
3tablespoonsplus 1 teaspoon granulated sugar
2Tablespoonsheavy cream
Instructions
Heat oven to 400° F. On a lightly floured surface, roll the pie dough into one 9-inch circle. Transfer to a parchment-lined baking sheet.
In a large bowl, toss the pears, cornstarch, lemon juice, ginger, cinnamon, nutmeg, and 3 tablespoons sugar. Pour filling onto the pie crust, leaving a 2-inch border. Fold the edges of the crust over the fruit mixture.
Brush the heavy cream on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 25 to 30 minutes.