This pear pie is really delicious! It works well with pretty much any pears, but Bartlett pears and Anjou pears are the best. It’s a really simple and easy pie recipe as well. My favorite time of year to make it is around November, near thanksgiving. You can have the pie either alone, or it also goes well with either whipped cream or ice cream. The pears are really nice and juicy put together with the nice flaky pie crust. I wouldn’t recommend using too ripe pears, otherwise they’ll get too mushy in the pie because the fruit itself is quite juicy. At the same time you don’t want to use unripe pears otherwise they won’t cook. I gave the recipe for an easy double crust pie crust, but feel free to use whatever your favorite recipe is.
Ingredients for the Pie Crust:
- 2 1/2 cups flour
- 1 Cup (2 Sticks) Cold Unsalted Butter
- 1 1/2 Tsp. Sugar
- 1/2 Tsp. Salt
- 8 Tbsp. Ice Water (As needed)
Ingredients for the Filling:
- About 5 cups of peeled, sliced, pears
- 1/2 Cup Sugar
- 1/4 Cup Flour
- 1/8 Tbsp. Ground Cloves
- 1/8 Tbsp. Ground Cinnamon
Ingredients for the Glaze:
- 1 Tbsp. Milk
- 1 Tbsp. Melted Butter
- 1 Tbsp. Sugar
- I like making my pie crust in a food processor, but you can do it by hand too.
- Instead of making the glaze I did, you can also just do a simple egg wash.
Directions for the Pie Crust:
- Add in the flour, sugar and salt. Pulse it together until it’s combined.
- Add the the butter in small cubes, pulse together until it’s in small pieces
- Slowly pour in the ice water and pulse until the dough starts to come together, it should be crumbly
- Turn it out and form the dough into 2 disks.
- Put them in the fridge for 30 – 60 min at least
- While it’s in the fridge, make the filling.
- Once it’s chilled in the fridge, take one disk out from the fridge, so it can soften a little. Roll it out to about a 12 inch circle. I usually roll out all my dough on this baking mat.
- Put the rolled out dough into your 9” pie pan. Press it down, and trim the edges.
- Once you add in the filling, repeat the same step for the other dough disk, or do a lattice top.
Directions for the Filling:
- Preheat the oven to 450 F
- Start by preparing the pears. Peel and thinly slice the pears. Add a bit of lemon juice to prevent them from oxidizing.
- Next, add in the flour, the sugar, and the spices.
- Once the pie dough is rolled out, and in the pan, pour in the filling. Make sure it’s nice and evenly spread all over.
- Dot the top with butter
- Once you roll out the second pie crust, place it over the filling.
- Trim once again, seal the edges, and crimp.
- If you have any remaining pie dough, then you can decorate.
- Next, make the glaze.
- Once the glaze is on, cut some slits in the top, and sprinkle with some sugar.
- Bake it at 450 for 10 min, then reduce the temperature to 350 F, and continue baking for about another 50 minutes, or until it looks bubbly and golden brown. If the crust starts to get too dark, then cover it with foil or use this pie crust cover. It’s really handy, and I use it all the time whenever I’m baking pies. It’s so much easier to use than foil, and it fits on different sizes of pies as well.
- Let the pie cool for at least 2 hours on a wire rack before cutting. If you cut the pie before it’s completely cooled, it won’t hold together.
Directions for the Glaze:
- Add in the milk, butter, and sugar. Mix this together, and then glaze it over the top of the pie.