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Easy Pear Pie Recipe

Pear Pie

iamwinfred
This classic Pear Pie features tender, spiced pear slices nestled in a flaky double crust, perfumed with warm cardamom, ginger, and cinnamon. Simple enough for weeknights yet elegant enough for holidays, this foolproof recipe transforms ripe Bartlett or Bosc pears into a melt-in-your-mouth autumn dessert that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch pie dish Ceramic or glass recommended for even browning
  • Large mixing bowl
  • Sharp knife or paring knife For peeling and slicing pears
  • Cutting board
  • Measuring cups and spoons
  • Pastry brush For applying egg wash
  • Aluminum foil To cover edges if browning too quickly
  • Baking sheet Lined with parchment paper to catch drips
  • Wire cooling rack
  • Vegetable peeler (optional) As an alternative to a paring knife for peeling pears
  • Melon baller (optional) For removing pear cores
  • Silicone pie shield (optional) To protect crust edges from over-browning

Ingredients
  

For the Filling

  • 6 medium pears 6–7 pears; Bartlett or Bosc recommended, ripe but still firm, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar 150g; can substitute half with brown sugar for deeper flavor
  • 1/4 cup all-purpose flour 30g; helps thicken the filling
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger Can double and add 1 tbsp fresh grated ginger for more punch
  • 1/4 tsp ground cardamom
  • 2 tbsp lemon juice Freshly squeezed preferred; prevents browning and balances sweetness
  • 2 tbsp butter 28g; cut into small pieces and dotted over filling

For the Crust & Topping

  • 2 prepared 9-inch pie crusts Store-bought or homemade; allow to come to room temperature for 5 minutes before using
  • 1 egg Beaten, for egg wash
  • coarse sugar For sprinkling on top crust; creates golden sparkly finish

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or foil to catch drips. Let your pie crusts sit at room temperature for 5 minutes.
  • Peel, halve, core, and slice pears into 1/4-inch thick slices, then place in a large mixing bowl and toss with lemon juice to coat evenly.
  • In a small bowl, whisk together the sugar, flour, cinnamon, ginger, and cardamom until no lumps remain.
  • Pour the spice mixture over the pears and toss to coat every slice evenly; let sit for 5 minutes to begin releasing juices.
  • Press one pie crust into your 9-inch pie dish, fitting it snugly against the bottom and sides, then trim any excess leaving 1/2-inch overhang.
  • Pour the pear mixture into the crust, arrange slices relatively flat, then dot the top with small pieces of butter.
  • Place the second crust over the filling, trim to 1/2-inch overhang, fold and crimp the edges to seal, then cut 4–5 small slits in the top to vent steam.
  • Brush the entire top crust and crimped edges with beaten egg, then sprinkle generously with coarse sugar.
  • Place pie on the prepared baking sheet and bake at 425°F for 20 minutes, then reduce heat to 350°F (175°C) and bake another 30–35 minutes until the crust is deep golden and filling is bubbling; cover edges with foil if they brown too quickly.
  • Transfer pie to a wire rack and cool for at least 2 hours before slicing to allow the filling to set properly.

Notes

  • Best pear varieties: Bartlett and Bosc hold their shape best during baking. Avoid overly ripe or soft pears, which can turn mushy.
  • Prevent soggy bottom: Blind bake the bottom crust for 10 minutes before adding filling, or brush it with a thin layer of egg white before filling.
  • Crispy bottom tip: Bake on the lowest oven rack and use a glass or ceramic pie dish for more even heat distribution.
  • Flavor boost: Add 1 teaspoon of pure vanilla extract to the spice mixture, or swap half the granulated sugar for brown sugar for a caramelized depth.
  • Make ahead: Bake up to 2 days in advance and store covered at room temperature, or refrigerate the assembled unbaked pie for up to 24 hours before baking.
  • Freezing: Wrap the fully cooled pie tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm slices in a 350°F oven for 10–15 minutes to restore crust crispness; avoid microwaving if possible.
  • Runny filling fix: Make sure to let the pie cool fully (at least 2 hours) and do not skip the flour in the filling — it's essential for thickening.
  • Variation ideas: Try adding 1 cup fresh cranberries, 1/2 cup dark chocolate chips, or swapping 2–3 pears with thinly sliced apples for a twist.
  • Skip the top crust: For a rustic option, make a galette by folding crust edges over the filling on a baking sheet, or use a buttery streusel topping instead.

Nutrition

Serving: 1SliceCalories: 385kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 220mgPotassium: 180mgFiber: 4gSugar: 32gVitamin A: 4IUVitamin C: 8mgCalcium: 2mgIron: 6mg
Keyword double crust pie, fall dessert, homemade pie, pear pie, spiced pear
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