Description
This homemade pear pie recipe features a flaky, buttery crust filled with a spiced, sweet pear filling. Perfectly balanced with cinnamon, nutmeg, and vanilla, this pie is an ideal dessert for fall or any time you crave a comforting, fruit-filled treat.
Ingredients
Scale
For the crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1 tsp salt
- 6-8 tbsp ice-cold water
For the filling:
- 5-6 ripe pears, peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tbsp all-purpose flour (or cornstarch)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For finishing:
- 1 egg (beaten, for egg wash)
- 1 tbsp sugar (optional, for sprinkling)
Instructions
- Make the Crust: In a large bowl, combine the flour and salt. Cut in the chilled, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Filling: In a large bowl, combine the sliced pears with granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, lemon juice, and vanilla extract. Toss gently but thoroughly to ensure the pears are evenly coated with the mixture.
- Assemble the Pie: Preheat your oven to 375°F (190°C). On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer it to the dish, trimming any excess dough. Pour the pear filling evenly into the crust. Roll out the second dough disc and either cover the pie completely or cut into strips for a lattice top. Seal and crimp the edges securely. Brush the top crust with the beaten egg and optionally sprinkle with sugar. Cut small slits into the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie on the lower oven rack and bake for 45 to 55 minutes until the crust is golden brown and the filling bubbles. Check halfway through baking; if the edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 1 hour so the filling can set properly. Slice and enjoy with whipped cream or vanilla ice cream, if desired.
Notes
- Use ripe but firm pears such as Bosc or Anjou for best texture and flavor.
- For a crispier crust, chill the dough discs well before rolling out and baking.
- If you prefer a sweeter filling, increase the sugar amounts slightly, but be cautious as pears vary in sweetness.
- To prevent a soggy bottom crust, you can pre-bake (blind bake) the bottom crust for 10 minutes before adding the filling.
- Allowing the pie to cool completely is crucial for the filling to thicken and slice cleanly.
- Leftover pie can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
