pear pie recipe
The Best pear pie recipe
This recipe is perfect for all kinds of occasions. You can make a big one for a family gathering or bake a smaller one for a cozy night in. It’s also great for meal prep—slice the pears ahead of time, mix the filling, and let it chill before baking. And honestly, it’s healthier than you might think. Pears are packed with fiber and natural sugars, and the crust isn’t too heavy if you use a lighter one. Plus, it’s a great way to use up ripe pears that might otherwise go to waste. My husband swears it’s the only pie that doesn’t taste like it’s been sitting in the oven too long, and my kids always ask for seconds. It’s that kind of recipe—simple, satisfying, and always a hit.
Classic Pear Pie with Vanilla Cream
A delightful pie featuring sweet, spiced pears in a buttery crust, topped with a creamy vanilla filling. Perfect for any occasion!
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
- 6 ripe pears, peeled and sliced
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup heavy cream
- 1 tbsp cornstarch
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). -
2
For the crust: Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough just comes together. Divide dough into two discs, wrap in plastic, and chill for 30 minutes. -
3
Preheat oven to 375°F (190°C). Roll out one disc of dough to fit the pie dish, lining it and crimping the edges. Chill while preparing the filling. -
4
For the filling: In a bowl, toss pears with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and allspice. Spread pears evenly in the crust-lined pie dish. -
5
Mix heavy cream with cornstarch and vanilla. Pour over pears in the pie dish. Bake for 40-45 minutes, or until the filling is bubbling and the crust is golden. -
6
Allow pie to cool for at least 2 hours before serving. Garnish with extra cinnamon or a dusting of powdered sugar if desired.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pastry cutter or fork
- Pie dish (9-inch)
- Mixing spoon
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, top with a dollop of whipped cream.
- Substitute apples for pears if desired.
- Ensure pears are ripe but not overripe for best flavor.
- Make ahead: Prepare the pie filling and crust up to 2 days in advance and refrigerate.
Watch Video Of How Classic Pear Pie with Vanilla Cream Works
❓ Frequently Asked Questions About Pear Pie with Vanilla Cream
What is the best way to prepare the crust for a classic pear pie?
The best way to prepare the crust is to mix 1 ½ cups all-purpose flour, ½ teaspoon salt, and 1 tablespoon granulated sugar in a bowl. Add ½ cup cold unsalted butter, cut into small pieces, and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. For a flakier crust, chill the dough for at least 30 minutes before rolling. Roll it out on a lightly floured surface to about ⅛-inch thickness, then transfer it to a 9-inch pie dish. Trim the edges neatly, crimp the edges with your fingers or a fork, and blind-bake at 375°F (190°C) for 12–15 minutes to prevent a soggy bottom. Pre-bake the crust for 10–12 minutes until lightly golden.
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Can I substitute fresh pears for canned pears in this recipe?
Yes, you can use fresh pears if they’re ripe but firm—just be mindful of their texture. Wash and peel the pears, then slice them into ½-inch thick rounds. Toss them in 1 tablespoon lemon juice to prevent browning. For canned pears, drain and rinse them thoroughly to remove excess syrup, then chop them into similar-sized pieces. Both work well, but fresh pears may require slightly less sugar in the filling, as they’re naturally sweeter.
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How do I prevent the pie from becoming too soggy?
To avoid a soggy pie, follow these key steps:
1. Pre-bake the crust (as mentioned above) so it’s firm before adding the filling.
2. Use a thick layer of pie crust—this helps contain moisture.
3. Add a thin layer of cornstarch or flour to the bottom of the crust before adding the filling (just sprinkle lightly).
4. Bake the pie uncovered at 350°F (175°C) for 45–55 minutes, basting with 1–2 tablespoons of water or apple juice halfway through if the top browns too quickly.
5. Cool the pie completely before slicing to let the filling set.
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What spices or flavorings can I add to the pear filling to enhance the taste?
Pears pair beautifully with warm spices! Try these additions:
– Cinnamon & Nutmeg: Add 1 teaspoon ground cinnamon and ½ teaspoon freshly grated nutmeg for a cozy, autumnal flavor.
– Allspice & Star Anise: A pinch of ground allspice or a small star anise (lightly crushed) adds depth.
– Vanilla & Cardamom: ½ teaspoon vanilla extract + ¼ teaspoon ground cardamom brightens the sweetness.
– Warm Herbs: A sprinkle of thyme or rosemary (dried) gives a subtle earthy note.
– Citrus Zest: ½ teaspoon orange or lemon zest cuts through the sweetness and adds brightness.
Avoid overpowering flavors—start with small amounts and taste as you go!
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How do I know when the pear pie is done baking?
A perfectly baked pear pie should have a golden-brown crust and a filling that’s steaming hot but not overly runny. Here’s how to check:
– Internal Temperature: Use a meat thermometer to ensure the center reaches 165°F (74°C).
– Visual Cues: The filling should be slightly jiggly but not dripping (it will firm up as it cools).
– Sound Test: Tap the pie—if it sounds full and hollow, it’s likely done.
– Baste & Cover: If the top browns too fast, cover it with foil during the last 10–15 minutes of baking.
– Cool Gradually: Let the pie cool in the oven (covered with foil) for 15 minutes, then transfer to a wire rack to cool completely before slicing.
