Introduction

Oh, friends, do you ever get that craving for something truly comforting? Something that smells like a warm hug and tastes like pure nostalgia? For me, that’s a slice of homemade pie, and this Pear Pie recipe is an absolute winner! It’s the kind of dessert that makes your kitchen smell divine and brings everyone together. We’re talking about tender, spiced pears nestled in a flaky crust – it’s a classic for a reason, and I’m so excited to share this foolproof version with you.

Why You’ll Love This Recipe

Fast to Prepare: Once you get your ingredients together, this pie comes together surprisingly quickly, leaving you more time to enjoy the cozy vibes.
Effortlessly Easy: Seriously, even if you’re new to pie-making, you can totally nail this. No fancy techniques required!
Perfectly Giftable: Imagine gifting this beautiful pie to a friend, neighbor, or colleague. It’s a thoughtful and delicious gesture that’s sure to be appreciated.
Guaranteed Crowd-Pleaser: From picky eaters to pie connoisseurs, everyone falls in love with the sweet, spiced pear filling and buttery crust.

Ingredients

Let’s gather our goodies! Having everything prepped makes the process so smooth. Think of this as your little pie-making checklist:

For the Pear Pie Filling:
- 4 pounds of ripe pears (about 9-10 medium pears) – Choose pears that are firm but starting to soften slightly, like Bartlett or Bosc. We’ll peel, core, and slice them nice and thin!
- ½ teaspoon vanilla extract – This little bit of magic really enhances the pear flavor.
- ¾ cup granulated sugar – For that perfect touch of sweetness.
- ¼ cup all-purpose flour – This helps thicken the juices so you don’t have a runny pie.
- ¼ cup cornstarch – Another thickener that works wonders for a luscious filling.
- 1 teaspoon ground cinnamon – The quintessential spice for fall baking, but delicious year-round!
- ¼ teaspoon fine sea salt – Just a pinch to balance all the sweetness.
For the Double Pie Crust:
- 2 ½ cups all-purpose flour – The base for our flaky, golden crust.
- 1 teaspoon fine sea salt – For flavor.
- 2 Tablespoons granulated sugar – A touch of sweetness in the crust itself.
- 1 cup salted butter, cold and cut into 1-inch pieces – Cold butter is key for a flaky crust!
- ½ cup ice cold water – We’ll add this gradually until the dough just comes together.
Egg Wash (optional, but highly recommended!):
- 1 egg – For that gorgeous, glossy sheen on top.
- 1 tablespoon heavy cream – Makes the egg wash extra lovely.

How to Make It

Alright, apron on, let’s get baking! It’s easier than you think.

Get Your Crust Ready: First things first, you’ll want your double pie crust prepared. You can absolutely use your favorite homemade recipe, or if you’re short on time, a good quality store-bought crust works like a charm. Just make sure you have two of them – one for the bottom and one for the top!
Mix Up That Delicious Filling: Grab a nice big bowl. Toss in your beautifully sliced pears. Then, sprinkle in the vanilla extract, granulated sugar, all-purpose flour, cornstarch, cinnamon, and sea salt. Gently toss everything together with your hands or a large spoon until every pear slice is coated in that lovely spice mixture. I like to use my hands for this – it feels more personal, you know?
Line Your Pie Plate: Take one of your pie crusts and gently press it into a 9-inch pie plate. Try not to stretch it too much.
Pour in the Goodness: Now, carefully pour all that spiced pear filling into the crust-lined pie plate. Make sure it’s distributed evenly.
Top It Off: Place the second pie crust over the pear filling. You can do a full top crust, or if you’re feeling fancy, cut it into strips for a lattice top! Once it’s in place, crimp the edges of the top and bottom crusts together to seal them up. Don’t forget to cut a few slits in the top crust with a sharp knife – this lets steam escape while it bakes, preventing a soggy bottom.
The Golden Touch (Optional Egg Wash): If you want that beautiful, golden-brown, restaurant-quality finish, whisk together the egg and heavy cream in a small bowl. Gently brush this mixture all over the top crust. It makes such a difference!
Bake to Perfection: Now it’s time for the oven! Pop your pie into a preheated oven. The exact temperature will depend on your pie crust recipe, but generally, you’ll bake it until the crust is a lovely golden brown and you can see the pear filling bubbling happily through the vents. It usually takes about 45-60 minutes.
Patience is a Virtue: This is perhaps the hardest part! Let the pie cool on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly. Trust me, the wait is SO worth it for those perfect, clean slices.

Substitutions & Additions

The beauty of pie is you can totally make it your own! Here are a few ideas:

Pear Varieties: If you can’t find Bartlett or Bosc, other firm pears like Anjou or Comice will work wonderfully. Just make sure they aren’t too ripe, or they might get mushy.
Spices: Feel free to add a pinch of nutmeg or ginger to the filling for an extra spice kick. A touch of cardamom is also divine with pears!
Citrus Zest: A little bit of lemon or orange zest in the filling can add a lovely brightness.
Crust Variations: Want a bit more flavor in your crust? Try adding a tablespoon of sugar or a pinch of cinnamon directly into the dry ingredients for the pie crust.
Caramel Drizzle: For an extra decadent treat, drizzle some caramel sauce over the warm, sliced pie.

Tips for Success

A few little secrets to making your Pear Pie absolutely flawless:

Keep Everything Cold for the Crust: I can’t stress this enough! Cold butter and ice-cold water are your best friends for a flaky pie crust. If your kitchen is warm, you can even pop the flour and butter into the freezer for a few minutes before you start.
Don’t Overwork the Dough: When making your own crust, mix the dough until it just comes together. Overworking it will result in a tough crust.
Vent Your Pie: Those little slits in the top crust are crucial for letting steam escape. Without them, you risk a soggy top crust and a pie that might burst open in funny places!
Prep Ahead: You can make the pie dough a day or two in advance and keep it chilled in the refrigerator. You can also peel and slice your pears a few hours ahead of time, keeping them in a bowl of lightly salted water to prevent browning, then drain and pat them dry before mixing with the filling ingredients.

How to Store It

Once your delicious Pear Pie has cooled completely, you’ve got a few options for storing those delightful leftovers:

At Room Temperature: If it’s not too warm where you live, you can store a covered pie at room temperature for up to 2 days.
In the Refrigerator: For longer storage, cover the cooled pie tightly with plastic wrap or aluminum foil and refrigerate for up to 4-5 days.
Reheating: To enjoy a slice warm, you can gently reheat it in a preheated oven at around 300°F (150°C) for about 10-15 minutes, or until warmed through.

FAQs

Can I use canned pears for this recipe?

While fresh pears give the best texture and flavor, you can use canned pears in a pinch. Make sure to drain them very well and pat them dry to remove excess moisture, as this can affect the filling’s consistency.

My pie filling seems a little runny. What did I do wrong?

This can sometimes happen if the pears release more juice than expected, or if the thickeners weren’t evenly distributed. Letting the pie cool completely is the most important step to allow the filling to set. You can also try adding an extra tablespoon of cornstarch or flour to the filling next time.

Can I make this pie dairy-free?

Yes! You can easily make a dairy-free version by using a dairy-free butter substitute in your pie crust and omitting the egg wash, or using a plant-based milk for the wash instead.

Pear Pie

A classic, comforting pear pie recipe with tender, spiced pears nestled in a flaky crust. This easy-to-make pie is perfect for cozy days, gifting, or impressing a crowd.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Servings 8 slices

Equipment

9-inch pie plate
Large bowl For mixing the filling
Wire rack For cooling the pie
Small bowl For egg wash
Sharp knife For cutting vents in the crust

Ingredients

Pear Pie Filling

4 pounds ripe pears about 9-10 medium pears, peeled, cored, and thinly sliced
0.5 teaspoon vanilla extract
0.75 cup granulated sugar
0.25 cup all-purpose flour
0.25 cup cornstarch
1 teaspoon ground cinnamon
0.25 teaspoon fine sea salt

Double Pie Crust

2.5 cups all-purpose flour
1 teaspoon fine sea salt
2 tablespoons granulated sugar
1 cup salted butter, cold cut into 1-inch pieces
0.5 cup ice cold water add gradually

Egg Wash (optional)

1 egg
1 tablespoon heavy cream

Instructions

Prepare your double pie crust. Use your favorite homemade recipe or store-bought crusts.
In a large bowl, gently toss sliced pears with vanilla extract, granulated sugar, all-purpose flour, cornstarch, cinnamon, and sea salt until evenly coated.
4 pounds ripe pears
Gently press one pie crust into a 9-inch pie plate.
4 pounds ripe pears
Carefully pour the spiced pear filling into the crust-lined pie plate.
4 pounds ripe pears
Place the second pie crust over the filling. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
4 pounds ripe pears
Optional: Whisk together the egg and heavy cream in a small bowl and brush over the top crust for a golden finish.
4 pounds ripe pears
Bake in a preheated oven at the temperature specified by your crust recipe, usually for 45-60 minutes, until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2-3 hours before slicing to allow the filling to set.

Notes

Keep all ingredients for the crust cold for the flakiest results. Don't overwork the dough. Vent the pie crust properly to prevent sogginess. You can make the dough and prep pears ahead of time. Store cooled pie at room temperature for up to 2 days, or refrigerate for 4-5 days. Reheat in a 300°F oven for 10-15 minutes.