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Homemade Pear Pie

An elegant and comforting pear pie with a buttery flaky crust and spiced pear filling, perfect for family dinners and gatherings.
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Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup 2 sticks cold unsalted butter, cubed
  • 6 to 8 tablespoons ice water
  • 5 to 6 pounds fresh pears about 8 medium, peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 egg beaten (for egg wash)
  • 1 tablespoon water
  • 1 tablespoon coarse sugar optional

Equipment

  • 9-inch pie dish
  • Mixing bowls (at least 2)
  • Measuring cups and spoons
  • Fork or pastry cutter
  • Rolling pin
  • Paring knife
  • Cutting board
  • Large bowl for filling
  • Baking sheet
  • Pie weights or dried beans (optional)

Method
 

  1. In a large bowl, whisk together 2 and 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar.
  2. Cut in 1 cup cold butter with a pastry cutter until mixture resembles coarse crumbs.
  3. Gradually add 6 to 8 tablespoons ice water, mixing until dough holds together.
  4. Divide dough into two disks, wrap in plastic and chill for at least 30 minutes.
  5. Preheat oven to 400°F and prepare a baking sheet with parchment or foil.
  6. In a large bowl, combine sliced pears, 3/4 cup granulated sugar, 1/4 cup brown sugar, cornstarch, spices, salt, lemon juice, and vanilla; toss gently.
  7. Roll out one dough disk to 12-inch circle and fit into a 9-inch pie dish; trim edges.
  8. Pour pear filling into crust and dot with small pieces of cold butter.
  9. Roll out second dough disk, place over filling, trim and crimp edges; brush with egg wash and sprinkle coarse sugar.
  10. Cut 4 to 5 slits in top crust, chill assembled pie for 20 minutes.
  11. Bake on lowest rack at 400°F for 50 to 60 minutes until crust is golden and filling bubbles, tent with foil if browning too quickly.
  12. Cool on a wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Pie dough can be made up to 2 days ahead or frozen for up to 3 months. Store cooled pie in refrigerator for up to 4 days or freeze whole for 3 months. Reheat slices at 325°F for 15 minutes.