Preheat the oven to 450 °F. Place a baking sheet on the bottom oven rack.
Combine sugar, flour, salt, cinnamon, and lemon zest in a mixing bowl.
Peel the pears and slice them into ¼-inch slices.
Roll out half the pastry and line a 9-inch pie pan. Arrange the pear slices in layers in the pastry-lined pie plate, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
Roll out the remaining pie dough for the top crust. Use your fingers dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold the edge of the top crust under the bottom crust, pressing to seal. Flute the edge. Cut slits in the top crust to allow steam to escape.
Bake in the preheated oven on the baking sheet for 10 minutes. Reduce the oven temperature to 350 °F and bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes longer.
Notes
Please note that the calories don't reflect the crust. You'll need to add the nutritional information for the crust you use separately.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.