The NY Times pear pie recipe (sans pomegranates) was so delicious!
I used blackstrap molassas, which was beautiful when it boiled in the pan, and made the pears a rich dark brown after they were carmelized. The crust came out very flakey.. I'm not sure if it's because I used freshly made butter from the farmer's market.
I want to try the recipe again, with apples and walnuts.