Description
Pear Pie is a cozy and flavorful dessert made with juicy ripe pears, warm spices, and a flaky crust. It’s a comforting twist on traditional fruit pies and perfect for fall and holiday gatherings.
Ingredients
- 6–7 ripe pears (such as Bartlett, Bosc, or Anjou), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp cornstarch or all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
- 1 double pie crust (store-bought or homemade)
- 1 egg + 1 tbsp water or milk (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel, core, and thinly slice the pears. Place them in a large mixing bowl.
- Add granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract. Toss to combine and let sit for 10–15 minutes.
- Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim and tuck the edges.
- Spoon the pear mixture into the crust and dot the top with butter pieces.
- Roll out the top crust and place it over the filling. Use a full crust with slits or make a lattice top.
- Seal and crimp the edges. Brush the top with egg wash.
- Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 30–35 minutes, until crust is golden and filling is bubbling.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Notes
- Use firm pears like Bosc or Bartlett for the best texture.
- Let the filling sit to release excess juice before baking.
- Cover crust edges with foil if browning too quickly.
- Serve with vanilla ice cream or whipped cream for a classic touch.
- Can be frozen after baking—wrap well and thaw before reheating.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
