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This Homemade Pear Pie is the perfect alternative to apple pie all fall long. Pears make a sweet pie filling – they’re perfectly cooked, not crunchy, and spiced with cinnamon. Make this a double crust pie and it’s the perfect recipe – it freezes well too.
I first had a pear pie when I was in college having Christmas Eve dinner with my boyfriends family. Since then my love affair with pears has continued – my pear crumble bars are a favorite recipe loved by many.
The pear pie filling is similar to the crumble bars, but instead of making a shortbread crust I used made a double crust pie. Here is my secret tip that I think everyone should follow: pre-cook your pears so they are not crunchy when you eat the pie. This pie is perfectly sweet, crunchy and soft, just like a fall pie should be!
Ingredients Needed
- All Butter Pie Crust: Store-bought or make my pie dough recipe
- Pears: Get about 3 pounds of pears. This is approximately 6-7 pears, but it depends on size. Use any type of pear you like.
- Brown Sugar: Always remember to pack your brown sugar!
- Cinnamon: A teaspoon ground cinnamon adds a warm fall flavor.
- Butter: A little butter helps thicken the pie along with the flour.
- Lemon: Adding lemon juice helps temper the sweetness and adds freshness to the pie. You could also add lemon zest if you like.
What Pears to Use
You can use any pears that are in season – I usually use Bosc pears or Bartlett pears, it just depends on what your store has (even Anjou would work perfectly).
I peel the pears when I’m making pie. Pear peels are kind of tough and I find the pie tastes better without them.
You can dice or slice them however you like – just make sure they’re uniform in size.
How to make Pear Pie
- Dice pears, discard peels, and place in medium saucepan. Add water to the pan and cook over medium heat, bringing to a boil then simmering for about 5 minutes until the pears just start to turn semi-translucent. This is the same method I do for my apple pie.
- Stir together brown sugar, flour, lemon juice, and cinnamon.
- Place pears in a large bowl and sprinkle with the sugar mixture. Toss to coat.
- Line a 9-inch pie plate with one pie crust. Pour pears into crust. Top evenly with dabs of butter. Place pie pan on cookie sheet for baking.
- Top with top crust, crimping edges. Cut some slits in the top for air to escape. You could also use a lattice crust.
- Top with a pie shield and bake until the top is golden and the bottom crust is cooked through.
Variation
Instead of a double crust you could make a dutch pear pie and use my crumble topping.
How to Serve Pear Pie
Serve room temperature or warmed. Top with whipped cream or a scoop of vanilla ice cream. Caramel sauce would also be fantastic!
Expert Tips
- Avoid a soggy bottom pie by baking it for 15 minutes at a high temperature, then lowering the oven to 350°F.
- Bake your pie in a glass pie plate so it will cook evenly and you can see when the crust is cooked through. Use a pie shield to protect the edges and if the pie starts to brown too fast on top tent it with foil.
- Brush your pie crust with egg wash before baking to get that golden look.
- Drain your pears well to avoid a soggy pie.
- I just cut my pears into chunks but you could also use pear slices like I do with my pear galette.
- Cool completely before slicing! It slices better once it’s been chilled.
Storing & Freezing
I recommend storing, covered, in the refrigerator. Fruit pies can be left at room temperature for several hours but should be refrigerated for storing longer or overnight. You can also wrap the cooled pie well with plastic wrap and freeze for several months.
Pear Pie Recipe
Ingredients
- 2 recipes all butter pie crust (see note)
- 3 pounds pears (about 6-7 depending on size)
- ½ cup (100g) packed brown sugar
- 3 tablespoons (20g) all purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (14g) butter
- Egg wash
Instructions
- Preheat oven to 450°F.
- Prepare the filling by placing the diced pears in a medium saucepan. Fill the pan with water so that half the pears are covered. Cook over medium heat, bringing to a boil then simmering for about 5 minutes until the pears just start to turn semi-translucent. Drain well.
- Stir together brown sugar, flour, lemon juice, and cinnamon. Toss with cooled pears.
- Line a 9-inch pie plate with one pie crust. Add pears in an even layer. Top evenly with dabs of butter.
- Top with top crust, crimping edges and removing any excess crust. Cut some venting holes in the top. Brush with egg wash. Place pie on a cookie sheet. Cover with a pie shield.
- Bake at 450°F for 15 minutes, then reduce temperature to 350°F and bake until crust is golden brown, filling is bubbly and the bottom crust is baked through, approximately 40-50 additional minutes. Remove pie shield during last 15-20 minutes of baking.
- Cool completely before slicing! It slices better once it’s been chilled.
Recipe Video
Recipe Notes
- You can use my all butter pie crust recipe or a box of 2 crusts from the store.
- If you want, make a lattice top crust with the second crust.
- Alternately, use one crust and make a crumble topping.
- Baking pies can feel intimidating, but I promise all will be good if you follow the directions!
- Avoid a soggy bottom pie by baking it for 15 minutes at a high temperature, then lowering the oven to 350°F.
- Bake your pie in a glass pie plate so it will cook evenly and you can see when the crust is cooked through. Use a pie shield to protect the edges and if the pie starts to brown too fast on top tent it with foil.
- Brush your pie crust with egg wash before baking to get that golden look.
- Drain your pears well to avoid a soggy pie.
- Cool completely before slicing! It slices better once it’s been chilled.
