Move over apple pie, my pear pie is a sweet and refreshing pie that has a cinnamon and nutmeg scented filling with a lemon zest zing! This gorgeous double-crusted pie is so lusciously delicious, it will become your family favorite.
The lattice on top is so pretty and impressive, bringing this pie to a party or family gathering will have them asking for more!
Let me show you how easy making a pie can be with my tips and tricks.
If you love fresh fruit pies, I hope you’ll try our blackberry pie, strawberry pie, apple pie, and sour cream apple pie next!!
PEAR PIE INGREDIENTS
- Egg: Large. The egg wash on the uncooked bottom crust will keep the crust from getting soggy.
- Pears: I used Anjou pears.
- Lemon Juice: Zest first, then juice!
- Sugar: White granulated sugar
- Flour: All-purpose flour
- Cornstarch: This is a thickening agent for the filling.
- Nutmeg: This ground spice adds a nutty warmth to the pie filling.
- Cinnamon: Ground, cinnamon is a must for this recipe.
- Refrigerated Pie Pastry: I use Pillsbury double crust for the busy family!
- Butter: Unsalted, chilled
- Heavy Cream: This will give the crust shine when applied before baking.
- Coarse Sugar: Coarse sugar gives the crust a little sparkle.
TIPS
- Rimmed Baking Sheet: Since this pie filling is filled in an unbaked pie crust, I place a rimmed baking sheet in the oven as it preheats. Leave it in the oven, with the pie on it, while the pie bakes. This helps the bottom of the crust to cook well on the bottom.
- Pie Plate: I only use a standard metal pie plate for this recipe, not not deep-dish plate, a ceramic or glass plate. The pie needs to be refrigerated before baking. With a metal pie plate, I don’t have any worries about the preheated oven cracking or, even worse, exploding the pie plate! The amount of the filling is just right for a regular 9-inch.
- Crust: The secret to a flakey crust is to chill it once it is placed and shaped in the pan. I use an aluminum pie plate so there is not a problem putting a cold pie plate into a hot oven. The chilling ensures that the crust does not shrink, and the result is a flakey crust and looks and tastes like it’s made from scratch! I also used double the amount of pie weights. I found that using only one set of pie weights was not enough to keep the pie crust from shrinking down the sides of the pie plate.
- For The Top Crust: I used a fluted cutter to get a fancy edge on the pie crust lattice. You can simply cut a flat edge with a knife as well. When you weave the lattice, lay all the strips on the pie in one direction, spaced evenly apart. Then, fold up every other strip and lay down another strip, perpendicular, on one end of the pie. Fold down the strips. Then, fold up alternating strips. Lay in another strip perpendicular just below the first strip, creating a weave. Continue in this manner until the whole pie is covered with lattice.
HOW TO SKIN A FRESH PEAR
Blanching pears is easy. Using a large Dutch oven, fill it with water, and bring it to a roiling boil. Fill a separate large bowl with cold water and ice.
Using a paring knife, cut an X on the bottom of each pear. In batches, place the pears into the boiling water for about 30 seconds, remove and immediately place them in the ice bath.
Starting at the X, use a paring knife to simply lift the skin away from the pear.
HOW TO MAKE A FOIL PIE SHIELD
Before baking I made a foil pie crust shield to prevent the edges from browning too much. I do this before placing the pie in the oven, so I don’t burn my fingers.
Tear off a 1 foot length of foil, fold it in quarters and tear out a large part of the corner. I estimate how much to tear out, but you can measure by placing the folded foil on the pie plate, placing the point of the foil in the middle of the pie.
Tear out enough to expose the center of the pie but not the crust. Open the foil and adjust the size by pinching and forming the foil on the pie plate.
Save the shield for later if/when the edges of the crust need to be covered.
HOW TO MAKE PEAR PIE
- Blanch the pears and immediately place them in the ice bath.
- Toss the pears and lemon juice.
- Whisk together sugar, flour, cornstarch, nutmeg, ginger, cinnamon, lemon zest, and salt.
- Sprinkle over pears.
- Gently fold and transfer the filling to the pie crust. Bake.
- Enjoy.
***See the full instructions below.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your pear pie will last up to three days in the fridge.
- Can You Freeze This? I do not recommend freezing. You will want this dish fresh.
- Make-Ahead: This pie can be served at room temperature or cold but should be fully baked ahead of time. Preparing the filling ahead of time will result in the pears turning brown.
- Food Safety: If you’d like more info on food safety check out this link.
MORE FALL PIE RECIPES
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Pear Pie
Move over apple pie, my pear pie is a sweet and refreshing pie that has a cinnamon and nutmeg scented filling with a lemon zest zing!
Servings: 8 servings
Ingredients
- 1 (14.1-ounce) package double-crust pie pastry thawed
- 6-7 pears, peeled and sliced
- 1 large egg white
- 1 tablespoon lemon juice
- 1/3 cup white sugar
- 1/4 cup brown sugar, firmly packed
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into 1/4 X 1/4 inch cubes
- 1-2 tablespoons heavy cream
- coarse sugar
Instructions
- Arrange the oven rack on the middle of the oven cavity. Set a baking sheet on the oven rack. Preheat oven to 350ºF (177ºC).
- Roll pie crust out to about 12 inches then roll up around the rolling pin and transfer to a standard metal 9-inch pie plate. Unroll and shape into the pie plate. Do not trim the crust at this time.
- Prick the bottom and sides of the crust with a fork. Brush the entire inside of the crust with an egg white. Chill until crust is firm, at least 1 hour.
- In a large mixing bowl, gently toss, with a large rubber spatula or wooden spoon, the pears (6-7) and lemon juice (1 tablespoon).
- In another mixing bowl, whisk together sugar (1/3 cup white + 1/4 cup brown sugar), flour (3 tablespoons), cornstarch (2 tablespoons), nutmeg (1/4 teaspoon), ginger (1/2 teaspoon), cinnamon (1 teaspoon), lemon zest (1 teaspoon), and salt (1/4 teaspoon) until well combined. Sprinkle over pears and very gently fold until the pears are evenly coated. Pour filling into pie shell. Dot with butter (2 tablespoons). Put back in the fridge while you prepare the second crust.
- Roll out the second crust, on a lightly floured counter, into a 12-inch circle. Cut into 12, 3/4 inch strips with a knife or pastry wheel.
- Arrange strips in a tight lattice pattern. Trim excess off ends of dough off strips flush with the overhang of the bottom crust. Fold lattice ends and bottom crust under. Pinch the edges using your thumb and forefinger knuckle or crimps with a fork.
- Brush the lattice top with heavy cream (1-2 tablespoons) and sprinkle with coarse sugar (1-2 tablespoons). Refrigerate the pie, before baking for about 30 minutes.
- Place the pie plate on the rimmed baking sheet that has been heating in the oven. Bake the pie in preheated oven, until the crust is golden brown and the juices of the pie have slow bursting bubbles in the center of the filling, about 50-60 minutes. If the crust begins to brown too quickly, cover loosely with aluminum foil.
- Transfer the pie from the oven to a wire baking rack. Cool completely on the rack, for at least 3 hours, before cutting and serving. This allows the filling to set up so it won’t fall apart when slicing.
Fans Also Made:
Notes
- Rimmed Baking Sheet: Since this pie filling is filled in an unbaked pie crust, I place a rimmed baking sheet in the oven as it preheats. Leave it in the oven, with the pie on it, while the pie bakes. This helps the bottom of the crust to cook well on the bottom.
- Pie Plate: I only use a standard metal pie plate for this recipe, not not deep-dish plate, a ceramic or glass plate. The pie needs to be refrigerated before baking. With a metal pie plate, I don’t have any worries about the preheated oven cracking or, even worse, exploding the pie plate! The amount of the filling is just right for a regular 9-inch.
- Crust: The secret to a flakey crust is to chill it once it is placed and shaped in the pan. I use an aluminum pie plate so there is not a problem putting a cold pie plate into a hot oven. The chilling ensures that the crust does not shrink, and the result is a flakey crust and looks and tastes like it’s made from scratch! I also used double the amount of pie weights. I found that using only one set of pie weights was not enough to keep the pie crust from shrinking down the sides of the pie plate.
- For The Top Crust: I used a fluted cutter to get a fancy edge on the pie crust lattice. You can simply cut a flat edge with a knife as well. When you weave the lattice, lay all the strips on the pie in one direction, spaced evenly apart. Then, fold up every other strip and lay down another strip, perpendicular, on one end of the pie. Fold down the strips. Then, fold up alternating strips. Lay in another strip perpendicular just below the first strip, creating a weave. Continue in this manner until the whole pie is covered with lattice.
Nutrition
Serving: 1slice | Calories: 416kcal | Carbohydrates: 64g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 311mg | Potassium: 230mg | Fiber: 6g | Sugar: 28g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg
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I gotta say, this is one of my favorites now!
Yaay! Thanks, Kim! 🙂