Fresh Pear Pie is a double-crust pie that is filled with plenty of fresh, juicy pears and spices too!
Apple pie has had plenty of time in the spotlight all of these years. It’s time to make room for Fresh Pear Pie! Pears are perfect for pie because they are so tender and juicy. Grab some pears, and make a delicious pie with them! I think you’ll find that it’s a nice change from eating plain ‘ol apple pie!
How to make Fresh Pear Pie:
Fresh pear pie is made in a similar fashion as making fresh apple pie. You’ll begin with two crusts. You can use store-bought crusts, or you can use your favorite two-crust pie recipe. I happen to love the double crust pie recipe that I use for this Cranberry Pie. Use whatever is going to work best for you!
One crust is rolled out and placed into a pie plate. Chopped pears are piled into the un-baked pie crust. Separately, you’ll combine sugar, cream, orange juice, lemon juice, salt and cornstarch and pour that over the pears. That mixture is then dotted with butter and sprinkled with cinnamon and nutmeg. The second crust is then rolled out and placed on top. Edges are fluted and vents are cut in the top. If you’re feeling fancy, you can cut strips in that second crust and create a lattice pattern on top instead.
The pie bakes for one hour, and then it will come out of the oven all bubbly and perfect!
What kind of pears are best for baking pie?
I recommend using Bartlett, Anjou or Bosc pears for baking fresh pear pie. It is best to use pears that are not quite ripened yet and still firm and solid but not hard. These pears will bake up perfectly in your pie. They will be soft but still have body to it. Avoid using over-ripe pears in your pie or you’ll end up with mush! Over-ripe pears will release too many juices. You don’t want that!
Slices of this pie can be served with vanilla ice cream (recommended!) It can be served warm or cold.
I like to keep my fresh pear pie refrigerated. That keeps the juices intact, and you will get cleaner slices out of it.
This pie is great for making in the fall and winter months, when pears are fairly plentiful and affordable. And Fresh Pear Pie is a nice pie to make for the holidays too. Enjoy!
Here are a few more pie recipes you might like to try:
- Old Fashioned Custard Pie
- Hoosier Pie
- Apple Cranberry Pie with Oatmeal Cookie Crust
- Razzleberry Pie
- Apple Slab Pie
- Key Lime Pie
- Shoofly Pie
- Hershey Chocolate Pie
Fresh Pear Pie
- 2 pie crusts (store bought or homemade)
- 8 to 10 large pears (peeled, cored and sliced)
- 3/4 cup granulated white sugar
- 3/4 cup half and half cream
- 1 1/2 tablespoons freshly squeezed orange juice
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/8 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 1 tablespoon butter, cut into small pieces
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat the oven to 425°F. Place one of the crusts into a pie plate and mound the pears into the crust.
- In a medium bowl, whisk together the sugar, cream, juices and salt. Whisk in the cornstarch until blended and pour over the pears. Dot with butter and sprinkle with the cinnamon and nutmeg. Top with the remaining crust, fluting the edge and cutting vents into the top.
- Bake for 15 minutes. Reduce the heat to 350°F. and bake for 45 minutes longer. Keep an eye on the crust. If it begins to brown, cover the pie lightly with foil to prevent further browning.
- Serve warm or chilled with ice cream.