Fall isn't just apple and pumpkin season! My homemade Easy Pear Pie is flakey, flavorful, and may just become your Autumn favorite!
Preheat the oven to 350°F (180°C) and line a baking sheet with aluminum foil. Set aside.
Peel, core, and slice the pears ¼-inch (6-mm) thick and add to a large bowl as you go.
Stir in ½ cup (4 oz/115 g) sugar, the flour, lemon juice, salt, cinnamon, and nutmeg, and set aside.
On a floured surface, roll out one of the pie crusts to a ¼-inch (6-mm) thick circle and line a 9-inch (23-cm) pie tin with it. Trim the edges to hang about ½ inch (12 mm) over the sides, then fold to the edge and crimp.
Fill the crust with the pear mixture and dot all over with the butter.
Roll out the second crust to ¼-inch (6-mm) thick and use a 1-inch (2½-cm) cookie cutter of your choice to cut the crust into as many pieces as you can. Lay the cutouts, slightly overlapping, all over the tops of the pears.
Brush the crust with the egg wash and sprinkle with the remaining tablespoon of sugar.
Place the pie on the prepared baking sheet and bake on the bottom rack of the oven for about 1 hour and 45 minutes, until the crust is golden brown and the filling is bubbling over. (If the crust starts to over brown before the filling is done, cover loosely with foil for the remainder of the baking time.)
Let cool at room temperature for 4 hours, then serve with a dollop of whipped cream if you wish!
Store, loosely covered, at room temperature for up to 2 days.