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This spiced Pear Pie recipe swaps out apples for fresh pears, but gives you the same cozy and warm fall flavor. I’ve taken juicy pears and coated them in brown sugar and cinnamon, then baked them in a flaky pie crust for a dessert that’s sure to satisfy!
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Pin ItEasy Pear Pie Recipe
If you’re looking for a fresh twist on classic apple pie, let me introduce you to one of my favorite fall desserts—this easy pear pie recipe. It has all the warm, cozy flavors I love in apple pie—like cinnamon, brown sugar, and a buttery, flaky crust—but swaps in sweet, juicy pears for a fun and delicious change. The pears add a slightly more delicate flavor and a bit of elegance that makes this pie feel extra special. Every time I make it, people are surprised by how much they love the swap—and honestly, so am I!
Tips for Beginners
- While it’s not technically necessary to peel pears before baking them, I like to peel mine, as the skin doesn’t soften up as easily as with apples.
- The best pears for baking are ripe Bartlett or Anjou pears. Bosc will also work, but avoid Comice pears, as they can turn mushy.
- I used flour to thicken the filling, but you could also use cornstarch if you prefer.
- To keep this pie from turning soggy, use enough flour to soak up excess moisture from the pears. You can also brush the bottom crust with beaten egg white to create a moisture barrier.
Pear Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 10 medium ripe pears 565 grams, peeled and sliced (about 5 cups)
- ½ cup brown sugar 107 grams
- 2 tbsp all-purpose flour 15 grams
- 1 tbsp lemon juice 14 grams (from ½ lemon)
- 1 tsp ground cinnamon 3 grams
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- 2 9-inch refrigerated pie crusts 425 grams (1 package)
- 1 tbsp unsalted butter 14 grams, chopped
- 1 large egg 50 grams
Instructions
- Preheat oven to 450°F.
- Toss the pears with the brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt.10 medium ripe pears, ½ cup brown sugar, 2 tbsp all-purpose flour, 1 tbsp lemon juice, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp kosher salt
- Line a 9-inch pie pan with one crust, cutting away any excess dough from the edges.2 9-inch refrigerated pie crusts
- Transfer the pears to the pie crust.
- Arrange the small pieces of butter over the pears.1 tbsp unsalted butter
- Cover the pie with the second crust, trimming the excess dough, and pinching the edges of the 2 crusts together.
- Beat the egg and a splash of water in a small dish. Brush the egg wash over the crust.1 large egg
- Cut a few slits in the top crust for venting.
- Bake for 10 minutes and then reduce the oven temperature to 350°F.
- Bake for another 30-35 minutes. Check the pie halfway through and cover with aluminum foil if the crust is becoming too browned.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pear Pie Step by Step
Gather your ingredients and preheat your oven to 450°F.
Toss the pears: Toss the 5 cups of peeled and sliced pears with ½ cup of brown sugar, 2 tbsp all-purpose flour, 1 tbsp lemon juice, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp of kosher salt.
Fill the pie: Line a 9-inch pie pan with a 9-inch refrigerated pie crust, cutting away any excess dough from the edges. Transfer the pears to the pie crust. Arrange 1 tbsp of small pieces of unsalted butter over the pears.
Top the Pie: Cover the pie with the second crust, trimming the excess dough, and pinching the edges of the 2 crusts together.
Brush and bake: Beat 1 large egg and a splash of water in a small dish. Brush the egg wash over the crust. Cut a few slits in the top crust for venting. Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F. Bake for another 30-35 minutes. Check the pie halfway through and cover with aluminum foil if the crust is becoming too browned.
Serve: Serve warm with your favorite ice cream, optional.
Variations on Pear Pie
There are many ways you can jazz up this simple yet delicious pear pie.
- Try adding fresh or ground ginger for a zesty and slightly spicy flavor, or some bourbon for a rich kick.
- For a nutty pie, fold in slivered almonds or chopped walnuts.
- Add a pop of tartness by mixing in fresh or dried blueberries or cranberries.
- Make the pie sweeter by drizzling caramel sauce over the filling.
- If you’re feeling really adventurous, try adding chopped fresh rosemary to the filling for a balance of sweet and savory.
How to Store
Store leftover pear pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently warmed in the microwave.
Freeze pear pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this spiced pear pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or try pumpkin spice whipped cream!). For a sweet-and-savory take, melt a slice of cheddar cheese on top.
