This pear pie is the perfect way to embrace a lesser loved fall and winter fruit! Let’s face it, we all go crazy for pumpkins and apples, but pears are left in the dust by everyone.
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This recipe for pear pie is a great example of something that is greater than the sum of its parts. By mixing together some hopefully high-quality pears with some spices the natural sweetness of the pears is accentuated by the intensity of spices and you get to enjoy an even deeper layer of flavor than you would otherwise.
Other than that, this is a very simple recipe that can be adapted and changed as you like it – feel free to use totally different spices and seasonings to make a completely different dish.
Pear Pie Ingredients
See the recipe card at the bottom for the exact ingredient list, so you know how much to buy.
- Pears, preferably organic
- Spiced rum
- Pie crust
How To Make Pear Pie
- Slice the pears into half centime thickness
- Toss the pears with sugar, cornstarch, spices, and rum if desired
- Lay the coated pears in layers on a prepared pie crust
- Cover the pears with the leftover liquid and dot with pieces of butter
- Top with a lattice crust or bake uncovered
- Bake at 425 Fahrenheit for 15 minutes, then 50 minutes at 350 Fahrenheit
- If the edges begin to brown, cover it with foil
- Bake until browned and set, then remove and cool on a baking rack
Add Spiced Rum for a Little Zing!
Fruit and liquor are an age-old combination for a reason. The right liquor can make any fruit infinitely more delicious. Whether to act as a contrasting or complementary flavor, some tasty, hopefully not too expensive liquor paired with fruit will make a really delicious pie.
Spiced rum really takes this pie over the top, but it’s a delightful pie without as well!
How To Make A Lattice Crust For The Top
One of the best parts of making a pie at home is choosing how to decorate it yourself.
The best way to decorate this pie is to make a simple lattice pastry topping. However, lattice crusts always look exceptionally difficult in the picture, so how do you do it yourself?
However, lattice crusts are actually really easy to make yourself. You just need to take any leftover pastry crust that you didn’t use to make the pastry crust and roll it out into a thin layer.
Using a pastry cutter, or even a pizza cutter, slice the pastry into thin strips and gently coat them in flour to stop them from sticking.
You can then adorn your pie using these strips in an interlocking pattern. It is a bit difficult to imagine if you haven’t done it before, but to make the lattice pattern; you just need to lay them on top of each other, one after the other.
Basically, just lay some strips down in one direction, then rotate the pie 90 degrees, and lay another layer of strips to create a loose lattice pattern.
How To Make Sure You Don’t Burn The Edges Of Your Pie.
It is probably the worst part of baking a pie; you have done all the work necessary to get your pie ready and in the oven, but the crust has started to cook and brown before the filling is set?
What do you do?
The best way to avoid accidentally burning your pie crust before your filling is cooked is to be careful and mindful of the temperature you are cooking the pie at. While most pie recipes will start the oven temperature at a higher temp for a little while and then turn it down if you find your oven is burning your crusts, keep the temp a bit lower.
If it is already too late, though, you can certainly still save your pie crust. Take a small amount of kitchen foil and wrap it around your pie crust. This will stop the crust from continuing to brown while still letting your pie filling cook properly.
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- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Total Time
- 55 minutes
- Karlynn Johnston
- one recipe pie crust pastry for a 9 inch double crust
- 5 large pears firm, not mushy and sliced to .5 inch thickness, with or without peels
- 1/2 cup white sugar
- 4 1/2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 pinch cloves
- 1 pinch ginger
- 3 tablespoons spiced rum optional
- 1 tablespoon butter
- Slice the pears to a half centimeter thickness. Toss together the pears, sugar,cornstarch, spices and rum.
- Prepare the bottom pie crust by placing into the bottom of a 9 inch pie plate.
- Take the pears and place into the pie plate, arranging the pears into even layers. Pour any remaining liquid on top. Dab the butter on top
- This pie works best with a lattice crust to help you get rid of the excess moisture from the pears and the rum. You can also simply cover it with the entire crust and place 3-4 vents in the top as well. Seal the edges by crimping.
- Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
- When your pie edges start to become too brown cover the edges with tinfoil or use a pie crust cover.Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.Remove from the oven and cool on a baking rack.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.