pear pie

Inspired by Lana Ross's winning pie at the 2010 Iowa State Fair.

Pear Crumb Pie

recipe unbaked Perfect Piecrust

c. all-purpose flour

c. butter

c. light brown sugar

c. old-fashioned oats

c. chopped toasted pecans

c. sugar

cinnamon

c. Bartlett pears

cranberries

In this pear custard pie, fresh pears are combined with a rich and creamy 5 minute custard, then baked to perfection for a simple yet elegant dessert.

Pear Custard Pie

pears of any variety (cored, peeled and thinly sliced)

unsalted butter

eggs

milk

salt

sugar

all purpose flour

vanilla extract

Powdered sugar

Cooking spray

Preheat the oven to 350 degrees. Coat a 9 inch round pan with cooking spray.

Arrange the pear slices in the pan.

Put the butter, eggs, milk, salt, granulated sugar, flour and vanilla into a blender; process until smooth.

Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

Homemade Pear Pie offers a mouthwatering combination of sweet, tender pears, a buttery, flaky crust, and a medley of warm, comforting spices. It&#039;s a slice of homemade goodness that&#039;s perfect for any occasion, whether it&#039;s served warm with a scoop of vanilla ice cream or enjoyed on its own!

Pear Pie

recipe homemade pie crust, (or 2 unbaked store-bought pie crusts)

(100 g) granulated sugar

(50 g) light brown sugar, (packed)

cornstarch

nutmeg

lemon juice

egg, (room temperature, beaten)

Whisk together sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add pears.

In a medium-sized mixing bowl, whisk together sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt.  Add the sliced pears and gently toss until they are well coated.

Place pears in a saucepan over medium heat.

Transfer the pears to a medium saucepan over medium heat.

Cook pears.

Cook, stirring occasionally, until the pears release their juices and the mixture begins to thicken (about 5-7 minutes).

Remove from heat. Stir in lemon juice and vanilla.

Once the mixture has thickened, remove the saucepan from the heat. Stir in the lemon juice and vanilla extract. Set aside.

Filling

Preheat oven.

Roll out pie crust. Place in pie pan.

Onto a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch pie pan, overlapping the sides.

Spoon pear filling over crust.

Spoon the pear pie filling into the prepared crust.

Top with second pie crust. Crimp edges.

Roll out the second pie crust into a 12-inch circle and place it over the filled pie. Seal the edges and trim excess dough. Crimp the edges with your fingers or a fork. To use your fingers, hold your thumb and index finger together on one hand and place them on the edge of the crust. With the thumb and index finger of your other hand, press the dough in between your thumb and index finger, creating a decorative pattern. Continue this motion around the entire perimeter of the pie. Alternatively, you can use a fork to crimp the edges. Press the tines of the fork gently into the edge of the crust, creating a series of evenly spaced indentations.

Brush top with beaten egg.

Vent crust.

Use a sharp knife to cut small slits into the pie crust for venting. Venting ensures proper baking and prevents issues like a soggy crust or filling overflow.

Bake.

Bake for 50-55 minutes, until the top is golden brown.

Let pie cool completely.

Allow the pie to cool completely before serving.

Assembly

This Chai Spice Vegan Pear Pie combines the best of both worlds: chai spices with caramelized pears, all packed into a flakey, buttery vegan pie crust. 

Chai Spice Vegan Pear Pie

vegan butter (cold)

maple syrup

almond milk

water

pears (chopped)

coconut oil

cane sugar

tsp ground ginger

tsp all spice

cloves

cardamom

Pulse

Start by making the crust. I like to use my food processor for this because it&#039;s easier/quicker than using my hands, but you have to do it in 2 batches. Start by adding 1.5 cups flour and 1/2 tsp salt to your food processor. Then, with the motor running, add 1/2 cup butter in through the top, followed by 2 tbsp syrup, 2 tbsp milk and 4 tbsp ice water.

Remove

At this point, the dough should be in one ball; remove it and set it aside, then repeat the exact same process with the remaining crust ingredients.

Refrigerate

Once the dough is completely made, divide it into 2 separate balls, one slightly larger than the other. Wrap them in plastic wrap and place them in the refrigerator for 30 minutes.

make the crust:

Preheat

Once the time is up, preheat the oven to 400°.

Sauté

Next, make the filling: heat coconut oil in a large skillet over medium heat. Add the chopped pears, then sprinkle the sugar and spices over top. Cook the pears for 5-8 minutes, or until they&#039;re soft but not mushy; remove skillet from the heat.

make the filling:

Roll

Remove dough from the refrigerator. Flour a work surface, then roll out the larger ball of dough and carefully transfer it to your greased pie pan. Crimp the edges as you normally would, then pour the pear filling into the pie crust. Then, roll out the second ball of dough to form the top crust. Brush crust with melted butter or coconut oil, and sprinkle with a little bit of cane sugar.

Bake

Place pie in the oven and bake for 15 minutes; then reduce heat to 375° and bake pie for 40 minutes, or until the crust is golden brown and the filling is bubbling.

Cool

Transfer pie to a cooling rack and allow it to cool for 1 hour; you want the pie to be slightly warm or at room temperature before cutting. Serve with vanilla ice cream and enjoy!

assemble:

This Dutch Pear Pie is a warm, wonderful pie filled with Fall&#39;s other sweet, juicy and often overlooked fruit. It&#39;s delicately spiced with grated nutmeg and topped with a buttery-sweet streusel crumb topping.

Dutch Pear Pie

[unbaked pie crust] ((recipe makes a double crust))

Tablespoons all-purpose flour

lemon zest

Tablespoon salted butter,

all-purpose flour

brown sugar

Tablespoons salted butter (melted)

caramel sauce (for topping (optional but delicious))

Preheat oven to 375 degrees F. Prepare pie crust and roll it out on a floured surface until it is slightly larger than your pie plate. Carefully transfer the crust to the bottom of a 9-inch pie dish. Tuck the edges under and finish them with a decorative crimp, unless you want to add a braided crust around the edges or use another finishing style. Set aside in the fridge while you work on the filling.

Peel and slice the pears into 1/2-inch slices or chunks. Add them to a large bowl, along with the sugar, flour, nutmeg, cinnamon, salt, lemon zest, and lemon juice. Gently toss to combine. Arrange the pear pie filling in the prepared pie crust and dot with pieces of butter on top.

In a medium bowl, combine the ingredients for the streusel topping and stir to combine, squeezing together into small clumps with your hands if needed. Sprinkle the streusel topping evenly over the pear filling, going all the way to the edges of the pie.

Bake for 50-60 minutes or until the filling is bubbling around the edges and the crust and topping are golden brown. You may need to cover the edges with a pie shield or aluminum foil if they look like they are browning too quickly.

Cool completely for at least 4 hours before slicing and serving. We like to drizzle the slices with homemade caramel sauce before serving with a scoop of vanilla ice cream.

Top 5 pear pie recipes from across the web

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Pear Crumb Pie

Pear Custard Pie

Pear Pie

Chai Spice Vegan Pear Pie

Dutch Pear Pie

Top 5 pear pie recipes from across the web

The most viewed pear pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pear Crumb Pie

Pear Custard Pie

Pear Pie

Chai Spice Vegan Pear Pie

Dutch Pear Pie

The most viewed pear pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine