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A slice of apple pie with ice cream on a plate.

Pear Pie Recipe

Course: Dessert, pie
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: 406kcal
Author: Becky Hardin
This delicious pie is easy to make from scratch, with fresh pears, warm spices, and a flaky pie crust.
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • 10 medium ripe pears 565 grams, peeled and sliced (about 5 cups)
  • ½ cup brown sugar 107 grams
  • 2 tablespoons all-purpose flour 15 grams
  • 1 tablespoon lemon juice 14 grams (from ½ lemon)
  • 1 teaspoon ground cinnamon 3 grams
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 2 9-inch refrigerated pie crusts 425 grams (1 package)
  • 1 tablespoon unsalted butter 14 grams, chopped
  • 1 large egg 50 grams

Instructions

  • Preheat oven to 450°F.
    A bowl of pears, lemons, and other ingredients on a table.
  • Toss the pears with the brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
    10 medium ripe pears, ½ cup brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt
    A bowl full of chopped apples in a bowl with a spoon.
  • 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 tablespoon unsalted butter
    A pie crust filled with apples and butter.
  • Cover the pie with the second crust, trimming the excess dough, and pinching the edges of the 2 crusts together.
    A pie crust with a star in the middle.
  • Beat the egg and a splash of water in a small dish. Brush the egg wash over the crust.
    1 large egg
    A person is using a brush to make a pie 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.

Notes

  • While you can use any pear for this recipe, I recommend Bartlett or Anjou. Avoid Comice pears, as they can turn out mushy.
  • Make sure to cut vent slits in the top pie crust to avoid a soggy pie.
  • You can also brush the bottom crust with beaten egg white to prevent a soggy pie.
 Storage: Store pear pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 406kcal | Carbohydrates: 70g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 265mg | Potassium: 333mg | Fiber: 8g | Sugar: 35g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg