Bittersweet Chocolate and Pear Pie
This rich, chocolate-y pie's flavor really depends on ripe, flavorful pears. (In other words, if they're still rock-hard, don't bother.) For a topping idea, try making homemade whipped cream with a dollop of sour cream whipped in; the slight acidity nicely cuts through the pie's chocolatey richness.
Not to be confused with tapioca pearls, tapioca flour (sometimes labeled tapioca starch) is powdery like cornstarch. It's a good thickener for pies because it doesn't cloud the filling. Bob's Red Mill is one widely available brand.
**How to Make a Lattice Top
Sister Pie's wide lattice is great for beginners. After making pastry, shape one of the dough portions into a 6x3-inch rectangle (not a disc). Wrap and chill as directed. Roll into a 10x18-inch rectangle. Cut into six 3x10-inch strips. Chill on a parchment-lined baking sheet for 30 minutes. Use 5 or 6 strips to weave a top over the filled pie. Trim ends flush with the rim of the pie plate. Roll up the pastry overhang to seal in the lattice ends and form a thick rim. Crimp to seal.