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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.
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Prep Time 30 minutes
Cook Time 1 hour
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.