This homemade pear pie brings together tender, spiced pears and a buttery double crust that bakes up golden and flaky. I started making this pie years ago when my neighbor brought over a bushel of ripe pears from her tree, and I've been hooked ever since. The filling is soft and fragrant with cinnamon, the crust melts in your mouth, and it's surprisingly simple to pull together from scratch.
If you're looking for more cozy desserts, you'll love these Coffee Cake Muffins for breakfast or Rocky Road Brownies when you need something rich and chocolatey.
What Makes This Pear Pie So Good
Pears bake up soft and sweet, almost buttery in texture. They're gentler than apples, with a delicate flavor that pairs beautifully with warm cinnamon. The buttery pie crust adds richness and crunch, while the cornstarch and flour in the filling help everything set up nicely so you get clean slices. This old fashioned pear pie recipe is the kind of dessert that makes people ask for seconds. It's comforting, familiar, and just sweet enough without being heavy.
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Pear Pie Ingredients
See Recipe Card Below This Post For Ingredient Quantities
Pear Pie Filling:
- Pears: You'll need about 4 pounds of ripe pears, peeled, cored, and thinly sliced. They create a tender, naturally sweet filling that softens beautifully as it bakes.
- Vanilla extract: Adds a hint of warmth and rounds out the sweetness.
- Granulated sugar: Sweetens the filling and helps draw out the pear juices.
- All-purpose flour: Thickens the filling so it doesn't get runny.
- Cornstarch: Works with the flour to create a smooth, sliceable filling that holds its shape.
- Ground cinnamon: Brings cozy spice and warmth to every bite.
- Fine sea salt: Balances the sweetness and enhances all the flavors.
Double Pie Crust:
- All-purpose flour: Forms the base of the crust and gives it structure.
- Fine sea salt: Enhances the buttery flavor.
- Granulated sugar: Adds a touch of sweetness to the dough.
- Salted butter: Cold butter is key for a flaky, tender crust. Cut it into small pieces before you start.
- Ice-cold water: Brings the dough together without making it tough. Keep it icy cold for the best texture.
Egg Wash (Optional):
- Egg: Brushed on top, it gives the crust a beautiful golden shine.
- Heavy cream: Mixed with the egg for a rich, glossy finish.
How to Make Pear Pie
This spiced pear pie comes together in a few simple steps.
Make the pie crust: Place all the pie crust ingredients in a food processor and pulse for 15 to 40 seconds until the mixture looks like coarse meal and holds together when you pinch it. Transfer the dough to a large bowl or flat surface, form it into two equal-sized discs, wrap both in plastic wrap, and refrigerate for at least 2 hours or overnight so the dough chills and relaxes.
Prepare the pear filling: Peel, slice, and core the pears, then place them in a microwave-safe dish and cook for 5 minutes to soften them slightly. Drain off any liquid and let them cool. In a small bowl, mix together the sugar, flour, cornstarch, cinnamon, and salt. Once the pears are cool, place them in a large bowl and stir in the dry mixture until everything is evenly coated.
Assemble the pie: Preheat your oven to 350°F and prepare a 9-inch deep pie dish. Roll out one disc of dough into a circle about ¼-inch thick and press it gently into the pie dish, then refrigerate it while you work on the top. Roll out the second disc and either cut it into strips for a lattice crust or roll it into a full circle. If using a full top crust, cut an "X" in the center so steam can escape. Pinch the edges together to seal.
Brush with egg wash: Whisk together the egg and cream in a small bowl, then brush the mixture evenly over the top crust for a golden, glossy finish.
Bake and cool: Cover the outer edges of the crust with a pie crust shield or aluminum foil to keep them from burning. Bake for 65 to 70 minutes, until the filling bubbles up through the vents and the crust turns golden brown. Let the pie cool for at least 3 hours before slicing so the filling has time to thicken and set properly.
Equipment For Pear Pie
You don't need anything fancy to make this fall pear dessert. A pie dish, rolling pin, chef's knife, and pastry cloth make the job easier. A pie crust shield helps protect the edges while baking. Measuring cups and spoons, a spatula, and a glass batter bowl round out the list. If you don't have a food processor, you can cut the butter into the flour by hand using a pastry cutter or two forks.
Substitutions and Variations
If you want to switch things up, here are a few ideas. You can use a mix of pears and apples for an apple and pear pie with more tartness. Try adding a pinch of nutmeg or cardamom along with the cinnamon for extra warmth. If you prefer a crumble topping, skip the top crust and add a pear pie crumble made from oats, brown sugar, and butter. For a French-style twist, brush the baked pie with apricot glaze and serve it with vanilla ice cream.
How to Store Pear Pie
Let the Pear Pie cool completely, then cover it loosely with foil or plastic wrap. It will keep at room temperature for up to 2 days or in the fridge for up to 5 days. The crust may soften a bit in the fridge, but the flavor stays delicious. You can also freeze baked pie, wrapped tightly, for up to 3 months. Thaw it overnight in the fridge and warm it in a 300°F oven for about 15 minutes before serving.
Serving Suggestions
This homemade Pear Pie is wonderful on its own, but it's even better with a scoop of vanilla ice cream melting over a warm slice. Serve it with a dollop of fresh whipped cream and a sprinkle of cinnamon for something a little fancy. It pairs beautifully with hot coffee or spiced chai tea. If you're feeding a crowd, set it out alongside Croissant Bread Pudding or Coconut Cupcakes for a dessert spread everyone will love.
Expert Tips
Keep your butter and water ice cold when making the crust. Warm ingredients lead to a tough, dense dough. Don't skip the chilling time. It helps the dough relax and makes it easier to roll out without tearing. Use ripe but firm pears. If they're too soft, they'll turn mushy during baking.
Microwaving the pears before baking helps release excess moisture so your filling doesn't get watery. Let the pie cool fully before slicing. I know it's hard to wait, but cutting into a hot pie means runny filling and messy slices.
FAQ
Is pear good for pie?
Yes, pears are wonderful in pie. They have a soft, buttery texture and a mild sweetness that pairs beautifully with warm spices like cinnamon. They hold their shape well when baked and create a tender, flavorful filling. My family actually prefers pear pie to apple pie because it's a little more delicate and not as tart.
What are some common pear pie mistakes?
The biggest mistake is using pears that are too ripe. Overripe pears turn to mush in the oven and make the filling watery. Another common issue is not thickening the filling enough, so make sure you use both flour and cornstarch. Skipping the cooling time is a big one too. If you slice the pie while it's still warm, the filling won't have time to set and you'll end up with a soupy mess.
Can you use pears instead of apples in a pie?
Absolutely. Pears work just as well as apples in pie, and they bring a softer, sweeter flavor. You can even mix pears and apples together for a fruit pie that has the best of both. Just make sure to adjust the sugar and thickener based on how juicy your fruit is. Pears tend to be a little more delicate, so they bake up tender and smooth.
What should I do with a lot of pears?
If you've got a pile of ripe pears, this pear pie recipe is a great place to start. You can also make pear crisps, pear butter, or poach them in spiced syrup for a simple dessert. Pears freeze well too, so peel, slice, and freeze them in portions for pies later. I like to keep a few bags in the freezer so I can bake this pie anytime I'm craving it, even in the middle of winter.
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Homemade Pear Pie
Ingredients
Method
- Combine flour, salt, sugar, and butter in a food processor and pulse until the mixture resembles coarse crumbs. Add cold water and pulse again until dough forms. Divide the dough into two equal portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight.
- Peel, core, and slice the pears, then place them in a microwave-safe bowl. Microwave on high for 5 minutes. Drain the pears in a colander and let them cool.
- In a small bowl, mix sugar, flour, cornstarch, cinnamon, and salt. Once the pears have cooled, toss them in the dry ingredient mixture, ensuring it is evenly coated.
- Preheat the oven to 350°F (177°C). Roll one disc of pie dough to fit a 9-inch pie dish, about ¼-inch thick, and gently place it into the dish. Return the pie shell to the refrigerator while you roll out the second disc. Cut the second disc into strips to create a lattice crust or roll it into a full circle to cover the pie.
- Fill the pie shell with the prepared pear filling. If using a lattice crust, arrange the strips over the filling and weave them together. Alternatively, place the full circle of dough on top, pinch the edges together, and cut a small "X" into the top for steam to escape.
- In a small bowl, whisk together the egg and cream. Brush the egg wash evenly over the assembled pie crust.
- Place a pie crust shield or aluminum foil around the outer edges of the pie to prevent burning. Bake for 65-70 minutes or until the filling bubbles and the crust is golden brown. Remove the shield in the last 10-15 minutes if the crust isn't browning. Allow the pie to cool for at least 3 hours to thicken the filling before serving.
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