Description
This classic Pear Pie recipe features ripe, juicy pears tossed in a sweet and spiced filling, baked inside a flaky, golden pie crust. With touches of cinnamon, nutmeg, and a hint of lemon juice, this dessert offers a comforting balance of flavors perfect for any occasion.
Ingredients
Scale
Filling
- 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
Crust & Topping
- 2 9-inch refrigerated pie crusts (425 grams, 1 package)
- 1 tbsp unsalted butter (14 grams, chopped)
- 1 large egg (50 grams)
- 1 splash water (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the pie.
- Prepare Filling: In a large bowl, toss the peeled and sliced pears with brown sugar, all-purpose flour, lemon juice, ground cinnamon, ground nutmeg, and kosher salt until evenly coated.
- Line Pie Pan: Place one refrigerated pie crust into a 9-inch pie pan, trimming any excess dough hanging over the edges.
- Add Filling: Transfer the pear mixture into the lined pie crust, spreading it evenly.
- Add Butter: Dot the top of the pear filling with the small pieces of chopped unsalted butter for richness.
- Cover with Second Crust: Place the second pie crust over the filling. Trim the excessive dough and pinch the edges of both crusts together to seal the pie.
- Apply Egg Wash: Beat the large egg with a splash of water in a small dish. Brush this egg wash evenly over the top crust to achieve a golden finish.
- Vent the Pie: Cut several slits in the top crust with a sharp knife to allow steam to escape during baking.
- Bake at High Temp: Bake the pie at 450°F for 10 minutes to set the crust.
- Reduce Temperature & Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes. Check the pie halfway through; if the crust is browning too quickly, cover it loosely with aluminum foil to prevent burning.
Notes
- Choose ripe but firm pears to avoid a mushy filling.
- You can substitute the refrigerated pie crust with homemade pie crust for a more rustic texture.
- Allow the pie to cool before slicing to help the filling set.
- The egg wash helps give the crust a beautiful golden color and shine.
- Store leftover pie in the refrigerator for up to 3 days.
