Directions

1. Preheat oven to 350 º F (180 ºC)
2. Wash the pears, cut pears’ top (which we will use to decorate the pie) and reserve.
3. Peel, core and chop pears. Place in a medium bowl
4. Add lemon juice, sugar, flour and powdered cinnamon. Stir together
5. Spoon filling into an ovenproof recipient (I used a Le Creuset pate terrine). Dot filling with butter
6. Roll out pie dough, and using a round cookie cutter, cut out two holes the size of the pear tops we had reserved before
7. Place pear tops over filling, moist the edges of the terrine, and place dough over it, with pears’ tops poking through the holes
8. Use a fork to decorate the edges of the pie
9. Bake for 30-40 minutes, it will depend on your taste and how ripe the pears are. Probably after 20 minutes you will have to
   cover the pie with foil, so that it does not brown too much
10. Remove from the oven, wait a few minutes, and serve with a dollop of crème fraîche or greek yogurt