This recipe was originally published in Baked , a weekly column on the Sauce Magazine blog.
Preheat the oven to 350 degrees.
Using a sharp knife or mandolin, slice the pears very thinly. Combine the pear slices in a bowl with the vanilla, honey, cardamom, nutmeg and lemon juice.
Roll the pie crust out into a 9-inch oval on a large sheet of parchment paper.
Arrange the pears in a circle atop the crust, leaving 2 inches around the edges. Fold the crust over and pinch over the pears.
Brush the crust with some heavy cream and sprinkle with 2 tablespoons of sugar. Sprinkle cinnamon over the top.
Bake for 40 minutes, or until the crust is golden and the fruit is soft.
Serve warm or at room temperature with ice cream or frozen yogurt.
1 tsp. vanilla extract
1½ Tbsp. honey
Pinch cardamom
Pinch nutmeg
Juice of half a lemon
1 9-inch pie crust, store-bought or homemade (recipe follows)
Splash heavy cream
2 Tbsp. coarse, turbinado sugar (available at Trader Joes)
Cinnamon
This article appears in June 2012.