Food and Recipes Desserts Pies Pear Pie 5.0 (1) Add your rating & review A delicious alternative to the classic apple pie. By Catherine Jessee Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. Southern Living's editorial guidelines Updated on November 23, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Chill Time: 2 hrs Active Time: 50 mins Total Time: 4 hrs 25 mins Servings: 8 Jump to recipe Perfect on the Thanksgiving or Christmas dessert table, this pear pie has a buttery and flaky homemade crust and a brown sugar crumble. Deliciously ripe pears are tender and sweet, and golden tender slices peek through the crumble on top enticingly. This recipe has all the textures and warm spiced flavors of an apple pie, but it's a bit more unexpected and special. Here, learn how to make a pear pie, a surefire standout at any festive seasonal celebration. Plus, find out why it's so delicious cold (a fun perk for leftovers-lovers!) Pear Pie Ingredients To make the single-crust pie pastry, you’ll need only a few basic ingredients: all-purpose flour, salt, unsalted butter, and shortening. In a pinch, feel free to use store-bought pie crusts. For the filling, you'll need: Firm-ripe Bosc pears: These pears hold their shape and texture without turning mealy in the pie.Granulated sugar: Elevates the sweetness of the pears.Lemon: Lemon zest helps make the flavor of pears more pronounced, and lemon juice keeps the pears from turning brown.Ground ginger and cinnamon: Warming spices makes this pie extra cozy.Vanilla extract: Elevates the rest of the pie's flavors.All-purpose flour: This is used to make the bulk of the crumble on top.Kosher salt: A bit of salt enhances sweetness.Unsalted butter: Butter is used to moisten the crumble.Light brown sugar: For extra rich caramel notes, brown sugar is preferred in the crumble for the pie's top.Ground nutmeg: A final warming spice in the crumble is the perfect way to finish off this pie. For serving, you’ll need vanilla ice cream and caramel sauce (if you like). Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless 63 Dazzling Thanksgiving Pie Recipes How To Make Pear Pie Without a complicated lattice crust, this pie is among the easier ones you can make. Find the full directions below and see step by step images that show you how to make this pie. Here's just a brief outline to get you started: Step 1. Preheat the oven, and fit the pie pastry in a pie plate. Crimp and fold the edges to get the pie crust as you like it. Lightly prick the bottom of the crust with a fork several times. Step 2. Place a piece of parchment paper and beans or pie weights in the pastry. Step 3. Bake the pie crust for about 15 minutes. Then, remove the pie weights and parchment paper, and bake the crust another 5 minutes until golden brown. Step 4. Make the pear pie filling, and scoop it into the par-baked pie crust. Top with pieces of butter. Step 5. Make the crumble with the remaining flour, brown sugar, salt, nutmeg.cinnamon, and salt. Mix with butter until the mixture sticks together when pressed. Sprinkle the crumble on top of the pie. Step 6. Bake the pear pie, using pie crust shields if needed to keep the crust from being too brown. Step 7. Let the pie cool completely. Serve with vanilla ice cream and caramel sauce if desired. How To Cut Pears For Perfect Slices Pear Pie Recipe Tips After fitting the pastry to a pie plate and lightly pricking the bottom with a fork, refrigerate it for 20 minutes before lining it with parchment paper, and filling it with pie weights or dried beans. The weight helps to prevent slumping as it gives the pie crust something to push against. Then, bake the crust for about 15 minutes before removing it from the oven and taking out the weights and the parchment, and then returning to the oven for 5 additional minutes. The par bake helps to prevent a soggy bottom after the pie is loaded up with pear filling. What Kind of Pears Are Best for Pear Pie? This recipe calls for Bosc pears. Other types of pears good for baking include D’Anjou, Bartlett, Concorde, and Forelle, which all keep their flavor and cook evenly at high temperatures. 9 Perfect Pear Recipes To Enjoy At Every Meal How Ripe Should Pears Be for Pear Pie? The best pears to use in this recipe will be ripe but not too ripe, with a bit of firmness still. They should yield a bit when pressed. If they’re too hard, they’re not ripe enough and won’t be as soft, flavorful, or sweet in the final result. How To Ripen Pears Fast Plan ahead for baking pear pie: If your pears are too firm ahead of the day you plan to bake, you can help them ripen more quickly by putting them in a paper bag, which keeps the gas near to the fruit. Speed the ripening process even more by placing them in the bag alongside another ethylene-producing fruit, such as a banana. Keep the bag at room temperature. How Do You Store Pear Pie? Store pear pie covered in the refrigerator for up to 3 days. And don’t worry about warming it to serve: The texture of tender-soft spiced pears with the flaky crust and buttery brown sugar topping makes it especially good cold. Cold Pear Pie? This is one of the few instances we think cold pie is perhaps better than warm pie. Even when it's cold, pear pie's flavors shine through. The texture remains firm and juicy, and the crust is flaky and tender. This sounds like a reason enough to eat pie for breakfast. How To Serve Pear Pie Serve pear pie at room temperature with ice cream and a drizzle of caramel sauce. It slices easily, and you can serve it at any temperature you prefer, alongside beverages of any temperature. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless 38 Vintage Southern Pie Recipes We Will Always Love More Thanksgiving Pies Finish out your dessert plans with one of these incredible pie recipes: Old-Fashioned Sour Cream Raisin Pie Granny Smith Apple Pie Sliced Sweet Potato Pie With Molasses Whipped Cream Caramel Apple Blondie Pie Utterly Decadent Southern Pecan Pie Editorial contributions by Alesandra Dubin. Cook Mode (Keep screen awake) Ingredients Single-Crust Pie Pastry 1 1/2 lb. firm-ripe Bosc pears (about 3 medium [8 oz. each] pears), peeled and sliced 1/2-in. thick (about 4 cups) 1/2 cup granulated sugar 1 tsp. grated lemon zest plus 1 tablespoon. fresh juice (from 1 lemon) 1/2 tsp. ground ginger 1/2 tsp. vanilla extract 3/4 cup (about 3 1/4 ounces) all-purpose flour, divided, plus more for dusting 1 tsp. ground cinnamon, divided 1/2 tsp. kosher salt, divided 4 Tbsp. cubed unsalted butter at room temperature, divided 3 Tbsp. light brown sugar 1/8 tsp. ground nutmeg Vanilla ice cream, for serving Caramel sauce, for serving Directions Prepare oven and Pastry: Preheat oven to 425°F with rack in lower third position. Roll Pastry into a 13-inch circle on a lightly floured surface. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Fit Pastry to pie plate: Fit Pastry into a 9-inch pie plate; trim excess and crimp edges as desired. Lightly prick bottom of Pastry with a fork. Refrigerate, uncovered, 20 minutes. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Add weights to pie plate: Line Pastry with parchment paper, and fill with pie weights or dried beans. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Par-bake the crust: Bake in preheated oven until edges are golden, about 15 minutes. Remove from oven, and remove pie weights and parchment. Return to oven, and bake until bottom is golden, about 5 minutes. Let piecrust cool slightly on a wire rack, about 15 minutes. Reduce oven temperature to 350°F. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Make pear pie filling: Meanwhile, stir together pears, granulated sugar, lemon zest and juice, ginger, vanilla, 1/4 cup of the flour, 3/4 teaspoon of the cinnamon, and 1/4 teaspoon of the salt in a large bowl until well combined. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Add pie filling to crust: Spoon pear mixture into cooled piecrust; dot top evenly with 1 tablespoon of the butter; set aside. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Make crumble topping: Stir together brown sugar, nutmeg, and remaining 1/2 cup flour, 3 tablespoons butter, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt in a medium bowl. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Finish crumble, and add to pie: Using your hands, squeeze brown sugar mixture into clumps. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Sprinkle evenly over pear filling. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Bake pie: Bake at 350°F on lowest rack until crumble is browned and filling is bubbling, about 1 hour, covering edges of piecrust halfway through bake time with a pie shield or aluminum foil to prevent overbrowning, if needed. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Let pie cool: Remove from oven. Let cool to room temperature on a wire rack, about 2 hours. Serve at room temperature with ice cream and a drizzle of caramel sauce. Store, covered, in refrigerator up to 3 days. Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless Rate It Print Additional reporting by Alesandra Dubin