fresh pear pie recipe

Written ByJenny Smyth Posted on
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The Best fresh pear pie recipe

I’ve been making this fresh pear pie recipe for years, and it’s always a hit with my family and friends. I first discovered this recipe when I was browsing through an old cookbook at my grandmother’s house. The recipe originated from a small town in the Midwest, where fresh pears were abundant and pie-making was a staple of the community.

The original recipe called for a variety of spices, including cinnamon, nutmeg, and allspice, which added a warm and comforting flavor to the pie. I was immediately drawn to the simplicity of the recipe and the way it highlighted the natural sweetness of the pears. Over time, I’ve tweaked the recipe to suit my family’s taste preferences, but it remains one of our favorite desserts to this day.

One thing that sets this recipe apart is the use of fresh pears instead of canned or frozen ones. It makes all the difference in terms of flavor and texture. The pears are tender but still hold their shape beautifully, making each bite a delight.

My kids love helping me peel and chop the pears for the filling, and they’re always eager to be my taste-testers as we work on perfecting the recipe. In fact, my youngest daughter has taken to calling this pie ‘the best thing since sliced bread.’ I think that says it all!

This pie is perfect for any occasion – whether you’re looking for a special dessert for a holiday gathering or just want something delicious to enjoy on a Tuesday night. And let’s not forget about the health benefits – with fresh pears as the main ingredient, you can feel good about what you’re feeding your family. Plus, it’s so easy to make ahead of time and freeze for later use.

Fresh Pear Pie

Fresh Pear Pie

4.7 from 1499 votes

A delightful pie that highlights the natural sweetness of fresh pears with a buttery, flaky crust. The filling is gently spiced with cinnamon and nutmeg, creating a comforting dessert perfect for any occasion.

Prep Time25 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cubed
6-8 tbsp ice water

For the Filling

6 cups sliced fresh pears (about 6 medium pears, peeled and cored)
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp unsalted butter, cut into small pieces

For the Topping

1 large egg, beaten
1 tbsp coarse sugar (optional)

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry cutter or pulse in a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle the ice water over the flour mixture, one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out one disk of dough to a 12-inch circle.
7Carefully transfer it to a 9-inch pie dish, pressing gently into the bottom and sides.
8Trim the overhang to about 1/2 inch and set aside.
9In a large bowl, combine the sliced pears, sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
10Toss gently until the pears are evenly coated.
11Let the mixture sit for 5 minutes to allow the juices to release.
12Pour the pear filling into the prepared crust, mounding slightly in the center.
13Dot the top with the small pieces of butter.
14Roll out the second dough disk and place it over the filling, or cut into strips for a lattice top.
15Trim and crimp the edges to seal.
16Cut several slits in the top crust to allow steam to escape.
17Brush the top with the beaten egg and sprinkle with coarse sugar if desired.
18Place the pie on a baking sheet to catch any drips.
19Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 30-35 minutes, until the crust is golden brown and the filling is bubbling through the slits.
20Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
21This allows the filling to set properly.
22Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Pastry cutter or food processor
Measuring cups and spoons
Sharp knife
Baking sheet
Fork

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For best results, use firm but ripe pears such as Bosc or Anjou. If the pears are very juicy, you can add an extra tablespoon of flour to the filling. To prevent a soggy bottom crust, you can pre-bake the bottom crust for 10 minutes at 425°F before adding the filling.

Watch Video Of How Fresh Pear Pie Works

This fresh pear pie is a staple in our household – we love serving it at family gatherings and special occasions. It’s also a great option for everyday desserts or snacks.

When storing leftover pie, be sure to keep it in an airtight container at room temperature for up to 3 days. If you need to reheat the pie, simply bake it in the oven at 375°F (190°C) for about 20 minutes or until warmed through.

❓ Frequently Asked Questions About Fresh Pear Pie

Q: What type of pears should I use for this recipe?

The best type of pear for this recipe is a sweet and tender variety like Bartlett or Anjou.

Q: Can I use canned or frozen pears instead of fresh?

No, we highly recommend using fresh pears for this recipe.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container at room temperature for up to 3 days.

Q: Can I make this pie in advance?

Yes, you can make this pie up to 2 days in advance – simply assemble and bake as instructed.

Q: What if I don’t have any nutmeg on hand?

You can omit the nutmeg altogether or substitute with a pinch of ground ginger.

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