Pear Pie With Lattice Crust

Inspired by the 1945 film noir Mildred Pierce, which follows a restaurateur who lives a troubled life, Gourmet food editor Ruth Cousineau created this pear pie recipe for the magazine’s 2004 food & film issue. Whether you’ve seen the movie or not, the recipe is a great alternative to apple pie, offering plenty of flaky crust and a luscious pear pie filling.

Start with the pie crust, which you can make a day in advance, wrap tightly in plastic wrap and refrigerate. As with all fruit pies, you’ll want be choosy with your fruit. The best pears for the job are firm-ripe Anjou or Bartlett pears, which will soften as they bake but not fall apart. Tossing the sliced pears in a large bowl with a bit of flour keeps the filling from being too runny and nutmeg adds a bit of warmth.

While there’s a time and place for a streusel or crumb topping, nothing impresses like a lattice on top of the pie. If it’s your first time making one, check out this guide. Keep in mind: larger strips are easier to work with and will require less weaving, and be sure to move quickly, so the pie dough stays cold. Finally, don’t worry too much about the edges of the strips, since you’ll fold the extra dough from the pie shell over them.

Use the baking time to track down a copy of Mildred Pierce, so you can watch it while you enjoy a slice that’s topped with whipped cream or vanilla ice cream.