Pear Pie
If you've got refrigerated rolled pie crusts and ripe bartlett pears, peeled and sliced, you're most of the way to this dish: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and steamer. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm refrigerated rolled pie crusts from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 425 F and fit one pie crust into a 9-inch pie plate, pressing it gently against the bottom and sides.
- In a large bowl, toss the sliced pears with the lemon juice and water, then add the granulated sugar, brown sugar, flour, cornstarch, and cinnamon and stir until the fruit is evenly coated.
- Spoon the pear filling into the lined crust, mounding it slightly in the center, and dot the top with the pieces of butter.
- Lay the second crust over the filling, trim the overhang to about half an inch, then fold the edges under and crimp to seal; cut a few vents in the top to let steam escape.
- Brush the top crust with the beaten egg wash for a glossy golden finish.
- Bake at 425 F for 20 minutes, then reduce the oven to 375 F and bake for another 30 to 35 minutes until the crust is deep golden and the filling bubbles through the vents.
- If the edges brown too quickly, cover them loosely with foil, then cool the pie on a rack for at least 2 hours so the filling sets before slicing.
You'll use: Oven · Steamer
Ingredient substitutions
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Pear Pie take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of brown sugar?
Try white sugar + 1 tbsp molasses per cup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pear Pie suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pear Pie is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pear-Raspberry Pie - coppertopkitchen.blogspot.com - 9729314147.jpg by elizaraxi, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.