Pear pie recipe
- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Pear pies and tarts
This is a fantastic alternative to the traditional apple pie. It's a great way of making use of pears when in-season. The perfect autumn treat for any time of the year.
70 people made this
- 100g caster sugar
- 2 tablespoons plain flour
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 7 pears, peeled, cored and sliced
- 1 (450g) pack ready-rolled shortcrust pastry sheets
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon caster sugar
MethodPrep:20min ›Cook:1hr ›Extra time:2hr cooling › Ready in:3hr20min
- Preheat oven to 180 C / Gas 4.
- In a large bowl combine first amount of sugar, flour, ginger and cinnamon. Add pears and toss.
- Line a 23cm pie tin with one sheet of pastry.
- Place mixture into pastry case, sprinkle with lemon juice and top with second sheet of pastry. Cut slits in top and sprinkle with second amount of sugar.
- Bake on bottom shelf of oven at 180 C / Gas 4 for 60 minutes or until pears are cooked and pastry is browned. Let cool and serve.
Reviews & ratingsAverage global rating:(41)
Reviews in English (35)
it came out delicious, got a lot of compliments. will surely do it again-18 Sep 2015
by Udo Rosenberg
This was a great pie, I used Anjou pears and substitute brown sugar for the white. Great way to use up some extras pears as well as a excellent change from apple pie.-18 Feb 2002
I loved this reciepe. As suggested in the other two reviews, I used bown sugar instead of white. I also tossed in a handfull of raisins, the result was a pie that my whole family loved. I will be making this pie again!Barb Sepke, Vancouver BC-02 Apr 2003
Pear pie recipe - Recipes
Looking for a sweet treat to make your celebrations even more special? Try this Pear Pie recipe and we promise you would not be disappointed. Made using pie crust, pears, cinnamon, nutmeg, brown sugar, lemon juice, corn starch and butter, this pie recipe is perfect for those who love to gorge on sweet delights but don't want too much of cream in them. You can serve this Continental recipe with a scoop of an ice cream to make it even more flavorful. Occasions like kitty parties, potlucks, picnics and game nights are apt to relish this dessert recipe and will surely impress everyone with its mouth-watering flavors. The aroma of cinnamon, nutmeg, pears combined with a perfectly baked pie will tantalize your taste buds and will make your crave for more. Prepare this easy recipe this weekend and indulge in its ambrosial taste with your loved ones!
- 3 ounces all-purpose flour, divided (about 2/3 cup)
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons fresh lemon juice
- 6 medium firm pears, peeled, cored, and cut lengthwise into 1/2-inch-thick wedges
- ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- ⅓ cup packed brown sugar
- 3 tablespoons chilled butter, cut into small pieces
- ⅓ cup packed brown sugar
- 3 tablespoons heavy whipping cream
- 2 tablespoons butter, softened
- 2 teaspoons water
To prepare pie, weigh or lightly spoon flour into dry measuring cups level with a knife. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl. Add juice and pears to flour mixture toss gently to coat. Roll dough into an 11-inch circle fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Arrange pear mixture in an even layer in prepared crust.
Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl. Add 3 tablespoons cold butter to brown sugar mixture cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake at 375° for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.
To prepare sauce, combine 1/3 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat bring to a boil. Cook 1 minute or until thickened. Remove from heat stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.
Pear and Sour Cherry Pie
Our friends at Ovenly shared this recipe it combines pears with the tart bright flavor of sour cherries, underlined with the warmth of cardamom. They recommend a mixture of D'Anjou and Bosc pears for the filling, for a more interesting flavor.
- 5 medium (907g) firm, ripe pears
- 1 1/2 cups (170g) fresh sour cherries
- 1/4 cup (53g) light brown sugar, packed
- 1/4 cup (53g) dark brown sugar, packed
- 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon (14g) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon (14g) unsalted butter
- 1 large egg yolk, for brushing
- 1 tablespoon (14g) heavy cream, for brushing
- 1 tablespoon (14g) sugar, for garnish
Remove one of the chilled disks of dough from the refrigerator 10 minutes before rolling it out to a 12"-diameter disk. Line a 9" pie pan with the dough, and place it in the refrigerator while you prepare the filling.
To make the filling: Peel, core, and slice the pears 1/8" thick into a large mixing bowl. Pit the cherries, halve them, add to the pears, and set aside.
In a small bowl, whisk together the sugars, flour, cardamom, cinnamon, and salt until well combined. Add the flour-sugar mixture to the pears and cherries, and mix until just combined. Add the lemon juice and vanilla. Mix until the fruit is uniformly coated.
Spoon the filling into the lined pie pan, mounding it in the center. Dot the top with the tablespoon of butter, and return the pie to the refrigerator while you roll out the top crust with the second disk of dough. You can make a lattice top, or simply place a 12" circle of dough on top of the filling. Tuck the edges under the bottom crust, and pinch the edges of the bottom and top crust together. Cut 3 or 4 steam vents in the center of the top crust. Refrigerate the pie for 1 hour (or freeze for 30 minutes) before baking.
To bake: Place a rack in the bottom third of the oven and preheat it to 425°F.
Beat together the egg yolk and heavy cream. Remove the pie from its chilling place and brush the top evenly with the egg wash. Sprinkle with sugar.
Bake the pie on a baking sheet for 15 minutes, or until the crust begins to turn golden. Reduce the heat to 350°F and bake for 40 to 45 minutes more, until the juices are bubbling through the vents. Cover the edges with a pie shield or foil if they brown too quickly.
Remove the pie from the oven and cool it on a rack for at least 1 hour before serving.
Cooper’s first car!
This recipe sounds great but would like to know if I could swap the Golden Syrup for Maple Syrup also my oven is Fan Forced only, can I still bake this ? Lower temperature maybe?
Hi Jakki, It is a lovely recipe and you can definitely swap the golden syrup, for maple syrup. You will need to lower your oven to 160c (320f) for fan. Love to hear how you enjoyed this impossible pie. Kind regards, Jo, Jen and Coops
Wow! What a fantastic recipe, so easy to make!
I baked this in a Fan Forced oven at 160 degrees and it needed 1 hour 10 minutes.
I did swap the Golden syrup for Maple syrup and used Ardmona Pie Apples instead of pears.
Served it up warm with whipped cream.
The whole family loved it, will definitely be making this again!
Hi Jakki, So glad you and your family enjoyed this great recipe. Thanks for the comments. Regards,Jen and Coops
Hi, am relatively new o your site & really love it but a question about your recipes?
When it says “not fanforced” does this mean one should not used fan forced or would i5 still be ok to use After lowering temp to adjust?
Hi Barry, we always like to note if the baking was done using fan force or bake (no fan) as the oven temp varies. So to answer your question I can’t see a problem with using fan force as long as you lower the temp accordingly. Really hope you enjoy the tart, would love to hear how it goes for you. Jo and Jen
Too eggy and didn’t really go pie like , it was more a pudding. Will try it with less eggs
Hi Jan, sorry to read you felt it was too “eggy”. We have amended the recipe to say 60g eggs, maybe your eggs were larger than 60g. Please do let us know if you make it again using less eggs as it was a recipe from the Australian Women’s Weekly and they say they “triple test’ each recipe. Regards, Jen and Jo
- Position racks in the low and middle spots of the oven and set a foil-lined baking sheet on the lower rack to catch any drips. Heat the oven to 425°F.
Make the filling
- In a large saucepan, combine the pears, raisins, brown sugar, lemon zest, juice, cinnamon, cloves, mace, salt, and all but 2 Tbs. of the bourbon. Cook over medium-high heat, stirring gently until the sugar is dissolved and the pears begin to release some liquid, about 4 minutes. Mix the cornstarch with the remaining 2 Tbs. bourbon add this to the pears. Bring to a boil, stirring frequently, and cook until the liquid is clear, about 1 minute. Cool the filling to room temperature.
Roll out the crusts:
- Remove one disk of dough from the refrigerator. Roll it out between two large, lightly floured pieces of parchment to a rectangle slightly larger than 14 inches. Remove the top sheet of parchment. Trim the dough to an exact 14-inch rectangle. Cut 12 strips that are 14 inches long and 3/4 inch wide. If the dough gets soft, slide the parchment and dough onto a baking sheet and chill briefly before continuing.
On a parchment-lined baking sheet, arrange 6 strips horizontally, setting them 3/4 inch apart these will be the “bottom” strips (the other 6 will be your “top” strips). Fold back every other bottom strip halfway, starting with the strip closest to you. Lay one top strips vertically, slightly right of center.
Unfold the folded strips and fold back the other three strips. Lay a second top strip 3/4 inch to the left of the first. Now fold back alternating strips on the right, starting at the top. Lay another top strip 3/4 inch to the right of the center strip unfold the folded strips. Repeat left and right with the rest of the strips.
Dab a little water between the strips where they overlap, pressing gently to seal. Cover the lattice loosely with plastic and put the baking sheet in the fridge while you roll out the bottom crust.
Fill and bake the pie:
Fill the bottom pie shell with the cooled pear mixture. Remove the lattice from the fridge and put your palm under the parchment at the center of the lattice. Lift the paper and invert the lattice onto the filling.
Trim the crust, leaving a 1/2-inch margin from the edge of the pie pan. Press the edges together, fold them under, and pinch-crimp the edge using your thumb and two index fingers.
Brush the lattice with the milk and sprinkle the nut and sugar mixture over the pie. Bake at 425°F until the pears are just tender when pierced with a knife, 50 to 55 minutes. If the lattice browns too quickly, tent the pie with foil.
I kept all these wonderful ingredients and flavors, which go so nicely with pears, but I changed this to a custard open-face tart, adding two beaten eggs and two tablespoons of melted butter to the original ingredients. Poured the mix over the sliced, arranged pears. The custard puffed up around the pears, and was smooth, beautiful and delicious! Baked at 450 for 20 mins, then 350 for 30. I will also use the original pie recipe for Thanksgiving!
This recipe is a keeper. The pie is very delicious. The ginger and maple really make it special.
I made this for Thanksgiving and it went over really well.I took the advise of an earlier reviewer and aded dried cherries,yum! It did fall apart when I cut it it could have been my fault but it was good and no one cared! I will probably make it again, or at least some variation of it.
This pie is exceptional. We doubled the crystallized ginger (and used really good Ginger People brand) and used pre-made refrigerated pie crusts for simplicity. As an extra we drizzled cut slices with a fine caramel sauce (Kings Cupboard brand): looked gorgeous and tasted even better. Outstanding!
Iɽ rate it 3.5 forks, myself. I was out of maple syrup, so I substituted maple sugar (ratio of 1 c. syrup= 1/2 c. sugar), and added about 3 tbsp. of brandy to make up for the liquid difference, and added a little extra tapioca. Otherwise, I made the filling as written and used my tried-and-true pie crust recipe. It was a big hit for the office crowd. I loved the texture of the pie, and the flavour was excellent. You couldn't pick out the maple or ginger on their own, but everything worked to support the fruit and overall great taste. People tended to take more than one slice to try and pin down exactly what the flavourings were. I would definitely make it again.
I took everyone's advice and doubled the ginger and this was perfect!
This was very good. I doubled the ginger and added some dried cherries. Will make again.
This was stunning!! Six of us for our weekly pot luck and film group devoured it - not a tiny taste left. I did double the ginger - and it didn't overwhelm the rest of the subtle flavors. I used candied lemon peel (only because I squoze and froze the juice to a lot of lemons)and used the lemon sugar on the crust. The crust was excellent. I think that one of the secrets to this is to get pears (Bartlett) that are just beginning to soften - so they are tasty without being mushy - and then not over cooking the pie - one hour was perfect.
My pears weren't ripe enough and they never softened up, even after baking an extra half hour. My fault. But I didn't care for the ginger, lemon combination and you couldn't taste the maple syrup at all.
What a wonderful pie. The subtle intermingling of lemon, ginger and maple make a surprising and satisfying complement to the pears. I used Bartlett first time. The second time Seckel pears which are even tastier. Next time I'm going to try an even creamier pear like the Bosc or Comice. Husband and children agreed that this is the pie to be added to the traditional pumpkin and pecan pies for Thanksgiving.
This is a delicious pie. I love the combination of ginger and pear. i found this to be just the right combination of ginger to pear. Sometimes it can be overpowering. I confess that I did not make the crust but followed the recipe for the buttermilk pie crust that is on this site with the other ginger and pear pie. It was great.
Easy enough to make and tasts fantastic. the crust dough seemed sticky to me while making it. be sure to chill..and roll it out between plastic wrap. but the pie baked up FABULOUS. Everyone raved. And I liked that the crust is one that is easily cut into neat wedges. so the pie on the plate looks like pie on a plate.
How to Make Pear Pie
This recipe is seriously easy to make. Unlike cherry pie which requires cooking the pie filling, this recipe is more like blueberry pie where you simply add and mix!
- Make your unbaked pie shell.
- In a large bowl, whisk together flour and sugar. Mix in evaporated milk and lemon juice until smooth. Add pears and mix until well incorporated.
- Add pie filling to unbaked pie crust. Sprinkle with cinnamon and sugar.
- Bake at 400˚ F for 45 to 50 minutes.
Recipe from the Tasting Table Test Kitchen
Yield: One 9-inch pie
Prep Time: 15 minutes, plus macerating and cooling time
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 20 minutes, plus macerating and cooling time
3 pounds (6 large) D'Anjou pears&mdashpeeled, quartered, cored and sliced crosswise ¼ inch thick
½ cup, plus 1 tablespoon, granulated sugar, divided
½ cup crystallized ginger, roughly chopped
1. In a large bowl, toss the pears with ½ cup of the granulated sugar, the crystallized ginger, cornstarch, orange juice, salt, cinnamon and ground ginger. Let sit for 30 minutes at room temperature.
2. Preheat the oven to 350º. Strain the pears of any excess liquid and transfer the liquid to a small saucepan over medium-high heat. Cook, stirring constantly, until the liquid has thickened, 2 to 3 minutes. Then add the liquid back to the bowl with the pears and toss to incorporate.
3. On a lightly floured surface, roll out 1 disk of the pie dough into a 12-inch circle. Transfer to a 9-inch pie tin pressing to fit the tin, leaving at least 1 inch of overhang on the sides. Spoon the filling into the tin over the dough, spreading to make an even layer.
4. Roll out the other disk of pie dough into a 10-inch square. Using a knife, cut eighteen ½-inch strips of dough. Take 3 strips of the dough and braid into 1 strand. Repeat this process until you have 6 braided strips. Place 3 strips horizontally across the pears, then pull alternating strips back and lay the additional strips perpendicular. Trim off the extra dough, then roll up the edge to make a rim around the dish. Using your fingers, crimp the edges of the pie.
5. Brush the dough liberally with the beaten egg, then sprinkle the remaining 1 tablespoon of granulated sugar over top. Bake until the crust is golden brown and the filling has thickened, 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool completely before slicing and serving.
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