Pear Pie
User Reviews
4.9
93 reviews
Excellent
Pear Pie
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This delicious Pear Pie recipe is an absolute winner, with fresh pears tossed in cinnamon sugar and a crumble oat topping.
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Ingredients
- 1 Homemade Pie Crust
Filling
- 6-7 pears* , firm, but not hard/unripe and not soft, peeled and chopped into ½’’ chunks (about 7 cups cups)
- 1 Tablespoons lemon juice
- 1 Tablespoon butter , melted
- 3 Tablespoons granulated sugar
- 3 Tablespoons light brown sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Crumb Topping:
- 3/4 cup all-purpose flour
- ½ cup old-fashioned rolled oats
- 1/2 cup light brown sugar , packed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 Tablespoons salted butter , cut into chunks
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Instructions
- Preheat Oven: Place a large baking sheet on the middle rack of the oven and preheat the oven (with the pan inside) to 375 degrees F. (This is optional, but cooking the pie on a hot baking sheet will help the bottom crust cook and not be soggy.)
- Add pie crust to pie pan. Refrigerate while you make filling.
- Make the Crumb Topping: Combine flour, oats, brown sugar, cinnamon, and nutmeg, in a bowl. Add butter and use your fingertips, a fork, or pastry blender to work the butter into the mixture until well combined. Refrigerate while you assemble the pie.
- Make Filling: Add pears to a large mixing bowl. Sprinkle lemon juice, butter, sugars, flour and spices over the top and very gently stir to coat evenly. Pour filling into pie shell. Top with crumb topping.
- Bake: Place pie in the oven on top of a hot baking sheet and bake for about 50 minutes, until filling is bubbling and the crust is golden.
- Cool: Remove the pie from the oven and allow to cool completely on a wire rack, at least 3 hours, before cutting and serving. This allows the filling to set up so it won’t fall apart when slicing.
- Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired.
Equipments used:
Notes
- Pears: Use Bartlett, Red or Green Anjou, or Bosc—whatever is on sale! I buy a few extra to make sure I have good ones to choose from when I bake, since they can get soft spots so quickly. You want them to be firm, with a tiny bit of give, but not soft. If they are hard/unripe when you buy them, place them in a brown paper bag for 1-3 days or so, to ripen a little more.
- Make Ahead Instructions: The entire pie can also be made a day ahead of time. Once cool, cover and refrigerate.
- Freezing Instructions: The pie crust and pie filling can be frozen, separately, for up to 3 months. Thaw completely in the fridge and then assemble. Baked pear pie can also be frozen once it has cooled completely. Cover it well with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw for about 1.5 days in the refrigerator before serving.
- Add Pecans: Add 1/2 cup chopped pecans to the crumb topping before baking.
- Bourbon Pear Pie: Add 2-3 Tablespoons Bourbon to the filling.
Nutrition Information
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Calories
324kcal
(16%)
Carbohydrates
58g
(19%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
26mg
(9%)
Sodium
86mg
(4%)
Potassium
221mg
(6%)
Fiber
5g
(20%)
Sugar
35g
(70%)
Vitamin A
341IU
(7%)
Vitamin C
6mg
(7%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 86mg | 4% |
| Potassium | 221mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 35g | 70% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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