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