Why You’ll Love This Recipe
This Incredible Pear Pie is a cozy, elegant twist on the classic fruit pie — perfectly sweetened, buttery, and full of tender pears wrapped in a flaky golden crust. What makes it so special is the natural sweetness of the ripe pears, enhanced with a touch of brown sugar and warm spices that bring out their delicate flavor. The result is a pie that’s both comforting and refined, not overly sugary but deeply satisfying. I tried this recipe using a mix of Bartlett and Bosc pears, and the balance of texture and sweetness was just perfect. It’s the ideal dessert for fall gatherings, holidays, or anytime you want a homemade treat that feels indulgent but not heavy. Serve it warm with vanilla ice cream or a dollop of whipped cream — it’s pure comfort in every bite.
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Incredible Pear Pie: Sweetened with Natural Fruit Goodness and a Touch of Warm Spice
- Total Time: 1 hr 10 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
This incredible pear pie is naturally sweetened with ripe, juicy pears and a touch of honey and brown sugar, baked in a buttery flaky crust and spiced with cinnamon and nutmeg — a cozy, elegant twist on a classic fruit pie.
Ingredients
- 1 package (2 crusts) refrigerated or homemade pie dough
- 6 ripe pears (such as Bartlett or Anjou), peeled, cored, and sliced
- 1/3 cup honey
- 1/4 cup brown sugar
- 2 tbsp all-purpose flour (or cornstarch for gluten-free option)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine sliced pears, honey, brown sugar, flour, cinnamon, nutmeg, vanilla, and lemon juice. Toss gently to coat evenly. Let sit for 10 minutes to allow juices to release.
- Roll out one pie crust and fit it into a 9-inch pie pan. Trim excess dough from the edges.
- Spoon the pear filling into the crust and dot with small pieces of butter.
- Cover with the second crust or make a lattice pattern. Seal and crimp the edges.
- Brush the top with beaten egg and sprinkle with coarse sugar, if desired.
- Bake for 20 minutes, then reduce temperature to 375°F (190°C) and bake for another 30–35 minutes, until the crust is golden and filling is bubbly.
- Cool for at least 2 hours before serving to allow the filling to set.
- Serve warm with vanilla ice cream or whipped cream.
Notes
- Use a mix of pear varieties for depth of flavor and texture.
- Substitute maple syrup for honey for a richer, autumn-inspired sweetness.
- To prevent a soggy bottom crust, brush the bottom with a bit of beaten egg before adding filling.
- This pie keeps well refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pears: The heart of this pie. Use ripe but firm Bartlett or Bosc pears — their natural sweetness and slight firmness hold up beautifully when baked.
Pie crust: Use homemade or store-bought pastry dough for a flaky, buttery base and top crust.
Brown sugar: Adds a caramel-like sweetness that complements the pears without overpowering them.
Granulated sugar: Just a touch to enhance the fruit’s natural flavor.
Lemon juice: Prevents the pears from browning and adds brightness to balance the sweetness.
Cornstarch or flour: Thickens the filling so it sets perfectly without being runny.
Cinnamon: Adds warmth and depth, highlighting the pears’ natural sweetness.
Nutmeg: Just a pinch enhances the spice blend and makes the pie feel extra cozy.
Vanilla extract: Brings out the complexity of the fruit filling and rounds out the flavor.
Butter: Dotted over the filling before baking for richness and golden color.
Egg wash: A simple mix of egg and water brushed over the top crust for a glossy, golden finish.
When I first made this, I added a teaspoon of ginger to the spice mix — it gave the pie a subtle kick and brightened the flavor beautifully.
Directions
Preheat your oven to 400°F (200°C).
Peel, core, and slice the pears into thin wedges. Place them in a large bowl and toss with lemon juice to prevent browning. Add brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, vanilla, and a pinch of salt. Stir gently until the pears are evenly coated and the juices start to glisten.
Roll out one pie crust and fit it into a 9-inch pie dish. Spoon the pear filling into the crust, arranging the slices evenly. Dot the filling with small pieces of butter.
Roll out the second crust and place it over the filling. Trim any excess dough, then crimp the edges to seal. Cut a few small slits in the top to allow steam to escape. Brush the top with egg wash for that golden sheen.
Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until the crust is golden and the filling is bubbling.
Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve slightly warm or at room temperature — each bite delivers tender, spiced pears wrapped in a buttery, flaky crust that melts in your mouth.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8 people
Prep time: 20 minutes
Cooking time: 55 minutes
Cooling time: 2 hours
Total time: 3 hours 15 minutes
Storage/reheating
Store leftover pie covered at room temperature for 1 day or in the refrigerator for up to 4 days. To reheat, warm slices in a 325°F (160°C) oven for 10 minutes or microwave briefly until just warm. This pie also freezes well — wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations and Customizations
Caramel Pear Pie
Drizzle homemade caramel sauce over the filling before baking for a rich, gooey twist.
Ginger Pear Pie
Add fresh grated ginger for a bright, spicy flavor.
Almond Pear Pie
Stir a splash of almond extract into the filling and sprinkle sliced almonds on top.
Maple Sweetened Pie
Replace brown sugar with pure maple syrup for a natural, woodsy sweetness.
Rustic Pear Galette
Skip the pie pan and fold the crust edges over the filling for a rustic, free-form version.
Cranberry Pear Pie
Add fresh or dried cranberries for a tart contrast and festive flair.
Honey Pear Pie
Use honey instead of sugar for a delicate, floral sweetness.
Spiced Chai Pear Pie
Infuse the filling with cardamom, cloves, and black pepper for a chai-inspired twist.
Mini Hand Pies
Cut the dough into circles and make individual pear hand pies — perfect for parties or lunchbox treats.
Streusel Topping
Replace the top crust with a buttery crumble topping for extra texture and sweetness.
FAQs
Can I use canned pears?
Fresh pears are best, but canned can work — just drain and reduce added sugar.
What’s the best type of pear for baking?
Bartlett, Bosc, or Anjou pears — they hold shape and have great flavor.
Can I make this pie ahead of time?
Yes, it keeps well for a few days or can be frozen before baking.
How do I prevent a soggy bottom crust?
Brush the base crust with beaten egg or sprinkle with a little flour before adding filling.
Can I use puff pastry instead of pie crust?
Yes, it’ll give the pie a lighter, flakier texture.
How do I know when it’s done baking?
The filling should bubble and the crust should be golden brown.
Can I use other fruits?
Yes, apples or peaches mix wonderfully with pears.
Should I peel the pears?
Yes, peeling ensures a soft, smooth filling texture.
Can I reduce the sugar?
Definitely — the pears provide plenty of natural sweetness, so adjust to taste.
What’s the best way to serve it?
Warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an unforgettable dessert.
Conclusion
Incredible Pear Pie is a celebration of simplicity and sweetness — tender pears, a buttery crust, and just the right hint of spice. The natural fruit flavor shines through, making it lighter and more refined than most fruit pies while still being deeply comforting. It’s the perfect dessert for any season, but especially lovely in autumn when pears are at their peak. Once you try it, you’ll see why this pie earns its name — elegant, cozy, and irresistibly delicious.
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