Pear Pie
This Pear Pie is sweet, fresh pears tossed with warm spices and baked in a buttery, flaky crust. Serve with a scoop of vanilla ice cream for the best fall treat!
Ingredients
- 3 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 1 teaspoon grated fresh ginger
- 5 cups peeled and sliced (1/4-1/2" thick) ripe pears*
- 2 tablespoons lemon juice
- 1 tablespoon cold butter cut into 6 small pieces
- 1 box refrigerated double pie crust or make from scratch
- egg wash: 1 large egg beaten with 1 tablespoon milk or water
- optional: coarse sugar for sprinkling on crust
Instructions
- Preheat oven to 450ºF and grease a deep pie dish with butter or nonstick cooking spray; set aside.
- In a gallon-size ziplock bag, combine flour, sugar, salt, cinnamon, nutmeg, ginger, and lemon zest. Add pear slices and seal bag. Be careful not to mush the fruit as you toss the sugar mixture to coat. Alternatively, you can mix ingredients in a large bowl.
- Line the prepared pie dish with a single uncooked pie crust. Empty contents of bag into crust.
- Now, add the 2 tablespoons lemon juice to the now empty bag, and seal the top. Toss the lemon juice around to try to get the lemon juice to pick up all the remaining sugar/flour dust. Cut a slit in the corner of the bag and squeeze out the lemon juice evenly over the pears. Pat with the small squares of butter.
- Lay remaining pie crust dough over the top. Tuck any dough that overlaps under the bottom crust, and pinch to make a seam. Cut 4 slits in the top crust to allow venting.
- Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
- Place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Alternatively, you can make a pie crust shield - cut a long piece of tin foil, about two feet long, in half, lengthwise. Use each side to cover the outer seam of the pie, and pinch the edges of the foil together where it meets.
- Bake pie at 450ºF for 10 minutes, then reduce temperature to 350ºF and bake for an additional 35 to 40 minutes or until top looks golden brown. Remove foil. Let pie cool for 3 full hours before slicing. We love our pear pie served with vanilla ice cream or whipped cream. Enjoy!
Notes
*I like to use Bartlett or Anjou pears for this recipe. It's best if pears are fully ripe and slightly soft, but not too soft.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 51g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 260mg | Potassium: 168mg | Fiber: 4g | Sugar: 22g | Vitamin A: 71IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg