Pear Pie
This is a fresh pear pie that has really light flavors, but will keep you warm when making this for the holidays!
Servings: 12 servings
Calories: 2771kcal
Cost: $9
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.
Video
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
Serving: 1serving | Calories: 2771kcal | Carbohydrates: 455g | Protein: 27g | Fat: 102g | Saturated Fat: 35g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 45g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1523mg | Potassium: 1766mg | Fiber: 43g | Sugar: 211g | Vitamin A: 627IU | Vitamin C: 52mg | Calcium: 280mg | Iron: 13mg