Pear Pie
A warm, spiced pear pie with a flaky crust and glossy, tender filling that holds its shape slice after slice.
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.
Notes
Allow pie to cool completely on a wire rack to let the filling set. Store in an airtight container in the refrigerator for up to 4 days.
For a crispier crust upon reheating, warm at 300°F for 10–15 minutes. To freeze, wrap pie tightly in foil and freeze for up to 2 months; thaw overnight in the fridge.