There’s something so inviting about a warm slice of Pear Pie, its glossy fruit filling bubbling around the edges and perfuming the kitchen with a nutty toasted scent. In my third round of testing, I noticed that slicing the pears a little thicker (about 1/4-inch) keeps them tender with slight bite instead of turning to mush. Every batch taught me to adjust oven temperatures and timing, making sure the crust stays crisp even after cooling. Let’s dive in and bring this heirloom-inspired pie to your table.
Why You’ll Love Pear Pie
- Silky smooth fruit interior that holds its shape and offers gentle bubbling in each bite
- Quick prep with just one bowl for the filling and a store-bought crust option
- Warm spices marry nutty pear notes, perfect for autumn gatherings
- Pears have a long history in European tarts—this nod to tradition makes every slice a conversation starter
A Little Background
On a crisp Sunday morning last fall, I pulled my grandmother’s pie dish from the cabinet, remembering how she layered sliced pears so neatly they gleamed under the lattice crust. Over a handful of trials, I dialed in the exact amount of sugar and cornstarch so the filling thickens just right without clouding the glossy surface. This Pear Pie finds its roots in those seasonal desserts passed down through family kitchens.
Key Ingredients for Pear Pie
- Pie crust (1 9-inch): Provides a buttery, flaky base. Swap for gluten-free if needed.
- Pears (6 cups peeled & sliced): Firm Bartlett or Bosc work best—slice about ¼-inch thick.
- Granulated sugar (⅓ cup): Balances pear sweetness without overwhelming flavor.
- Cornstarch (3 tbsp): Ensures the filling sets with a silky smooth texture.
- Ground cinnamon (1 tsp): Adds a warm, nutty edge—feel free to stir in a pinch of nutmeg.
- Unsalted butter (2 tbsp): Dotted on top for a rich, glossy finish.
How to Make Pear Pie
- Preheat oven to 400°F. In a large bowl, toss 6 cups of sliced pears with ⅓ cup granulated sugar, 3 tbsp cornstarch, and 1 tsp cinnamon until fruit is evenly coated.
- Transfer the pear mixture into the unbaked 9-inch pie crust, arranging pieces so they overlap slightly. Drizzle 1 tbsp lemon juice over the top and sprinkle 2 tbsp unsalted butter cubes.
- Cover with second crust, crimp edges to seal, and cut 4 small vents in the top. Brush gently with milk for a golden sheen.
- Bake for 20 minutes at 400°F until edges begin to brown and filling bubbles. Lower oven to 350°F and bake an additional 35–40 minutes until crust is deeply golden and filling is thickened.
Pro Tips & Troubleshooting
- TIP: After my first bake, I noticed runny filling—switching to 3 tbsp cornstarch gave me that glossy, sliceable interior.
- ISSUE: Top crust browning too fast? Cover edges with foil after 20 minutes to prevent burning.
- VARIATION: Stir in ½ tsp ground ginger or a handful of chopped nuts for a seasonal twist.
- SCALING: To halve, use a 7-inch dish and reduce baking time by 10 minutes; to double, bake in two dishes simultaneously, rotating halfway.
Storage & Make-Ahead Guide
Let the pie cool completely on a wire rack (about 2 hours) before slicing. Store leftovers in an airtight container in the fridge for up to 4 days—reheat at 300°F for 15 minutes to refresh the crisp crust. To freeze, wrap tightly in foil and freeze for up to 2 months; thaw in the fridge overnight before warming.
Serving Suggestions
Serve slices of Pear Pie with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a sharpened contrast, a drizzle of salted caramel or sprinkle of toasted pecans elevates each bite. Enjoy alongside a hot cup of spiced tea or coffee for a cozy treat.
Frequently Asked Questions
- Can I use frozen pears for pear pie? Fresh pears give the best texture; frozen release too much water. If using frozen, pat dry and increase cornstarch by 1 tbsp.
- How do I prevent a soggy bottom crust? Bake on a preheated baking sheet or use a metal pie plate for better heat transfer to the base.
- What pears are best for pie filling? Bartlett or Bosc hold their shape and offer a tender bite after baking.
- Do I need to peel pears before making pie? Yes—peels can become tough and chewy in the filling.
- How can I tell when the pear pie is fully cooked? Look for bubbling juices through the vents and a golden-brown crust all around.
- Can I make the pie crust from scratch? Absolutely—use your favorite homemade dough, chilling it well before rolling.
Final Thoughts
After all those kitchen experiments, this Pear Pie stands out as my go-to fall dessert—each slice delivers warm, spiced fruit and a tender, flaky shell. My favorite way to enjoy it is right out of the oven with melting vanilla ice cream pooling over the edges. Be sure to share your own twist in the comments—happy baking!
More Recipes You’ll Love
- Homemade Pear Butter – brings out the same ripe pear sweetness in a smooth, spreadable form
- Apple Crisp – features warm spices and bubbling fruit for a comforting, crisp-topped dessert
- Peach Pie Cruffins – a fun pastry twist on pie, perfect for exploring different stone fruit flavors
- Key Lime Pie – offers a bright, tangy counterpoint to the gentle warmth of pear pie
Pear Pie
Ingredients
Filling
- 6 cups pears peeled and sliced
- 0.33 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Assembly
- 1 9-inch pie crust unbaked
- 2 tablespoons unsalted butter cut into cubes
Instructions
Filling
- In a large bowl, toss 6 cups sliced pears with 1/3 cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice until evenly coated.
Assembly
- Transfer the pear mixture into the unbaked 9-inch pie crust. Dot the filling with 2 tablespoons cubed unsalted butter.
- Top with second crust, crimp edges to seal, and cut vents in the top. Brush crust with milk for a golden color.
- Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F and bake for an additional 35 to 40 minutes, or until the crust is golden and the filling bubbles.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing.