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Homemade Pear Pie is the perfect alternative to apple pie all fall long. Pears make a sweet pie filling – they’re perfectly cooked, not crunchy, and spiced with cinnamon. Make this a double crust pie and it’s the perfect recipe. It freezes well too so you can make it ahead!
I first had a pear pie when I was in college having Christmas Eve dinner with a boyfriends family. Since then my love affair with pears has continued: my pear crumble bars are a favorite recipe loved by many.
The pear pie filling is similar to the crumble bars, but instead of making a shortbread crust I used made a double crust pie. Here is my secret tip that I think everyone should follow: pre-cook your pears so they are not crunchy when you eat the pie. This pie is perfectly sweet, crunchy and soft, just like a fall pie should be!
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Pear Pie Ingredients
- All Butter Pie Crust: Store-bought or make my pie dough recipe
- Pears: Get about 3 pounds of pears. This is approximately 6-7 pears, but it depends on size. Use any type of pear you like.
- Brown Sugar: Always remember to pack your brown sugar!
- Cinnamon: A teaspoon ground cinnamon adds a warm fall flavor.
- Butter: A little butter helps thicken the pie along with the flour.
- Lemon: Adding lemon juice helps temper the sweetness and adds freshness to the pie. You could also add lemon zest if you like.
- Instead of a double crust you could make a use my crumble topping or make a lattice top.
What Pears to Use
You can use any pears that are in season – I usually use Bosc pears or Bartlett pears, it just depends on what your store has (even Anjou would work perfectly).
I peel the pears when I’m making pie. Pear peels are kind of tough and I find the pie tastes better without them.
You can dice or slice them however you like – just make sure they’re uniform in size.
Dorothy’s Testing Notes
- I just cut my pears into chunks but you could also use pear slices like I do with my pear galette.
- Drain your pears well to avoid a soggy pie.
- Brush your pie crust with egg wash before baking to get that golden look.
- Avoid a soggy bottom pie by baking it for 15 minutes at a high temperature, then lowering the oven to 350°F.
- Bake your pie in a glass pie plate so it will cook evenly and you can see when the crust is cooked through. Use a pie shield to protect the edges and if the pie starts to brown too fast on top tent it with foil.
- Cool completely before slicing! It slices better once it’s been chilled.
Pear Pie Recipe
Video
Ingredients
- 2 recipes all butter pie crust, (see note)
- 3 pounds pears, (about 6-7 depending on size)
- ½ cup (100g) packed brown sugar
- 3 tablespoons (20g) all purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (14g) butter
- Egg wash
Instructions
- Preheat oven to 450°F.
- Prepare the filling by placing the diced pears in a medium saucepan. Fill the pan with water so that half the pears are covered. Cook over medium heat, bringing to a boil then simmering for about 5 minutes until the pears just start to turn semi-translucent. Drain well.
- Stir together brown sugar, flour, lemon juice, and cinnamon. Toss with cooled pears.
- Line a 9-inch pie plate with one pie crust. Add pears in an even layer. Top evenly with dabs of butter.
- Top with top crust, crimping edges and removing any excess crust. Cut some venting holes in the top. Brush with egg wash. Place pie on a cookie sheet. Cover with a pie shield.
- Bake at 450°F for 15 minutes, then reduce temperature to 350°F and bake until crust is golden brown, filling is bubbly and the bottom crust is baked through, approximately 40-50 additional minutes. Remove pie shield during last 15-20 minutes of baking.
- Cool completely before slicing! It slices better once it’s been chilled.
Notes
- You can use my all butter pie crust recipe or a box of 2 crusts from the store.
- If you want, make a lattice top crust with the second crust.
- Alternately, use one crust and make a crumble topping.
- Baking pies can feel intimidating, but I promise all will be good if you follow the directions!
- Avoid a soggy bottom pie by baking it for 15 minutes at a high temperature, then lowering the oven to 350°F.
- Bake your pie in a glass pie plate so it will cook evenly and you can see when the crust is cooked through. Use a pie shield to protect the edges and if the pie starts to brown too fast on top tent it with foil.
- Brush your pie crust with egg wash before baking to get that golden look.
- Drain your pears well to avoid a soggy pie.
- Cool completely before slicing! It slices better once it’s been chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Pear Pie
- The pears are done cooking when they’re just turning slightly opaque around the edges. Don’t over-boil them or they’ll get mushy in the pie. You do not want them fork tender; they should still be crisp at this point.It’s important to mix the filli
- Always toss the pears with the sugar and spices before adding to the pie. Make sure they’re cool and drained as well.
- The pears will be about even with the top of the pie plate.
- Always cut holes for steam to escape in the top crust so the crust doesn’t blow up.
This says the pie is 12 servings? Is the recipe for 2 pies or can you really get 12 servings out of one pie?
THanks!
Serving size is subjective. You can get 12 if you want, or less. It’s all about how you slice it.
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