Description
This Easy Pear Pie Recipe delivers warm fall flavors with a classic approach that even beginners can master. Made with tender Bosc pears, a buttery double crust, and a fragrant blend of cinnamon and lemon zest, this pie is perfect for a cozy dessert or seasonal treat.
Ingredients
Scale
Pie Crust
- 1 double crust
Filling
- ½ cup white sugar
- 3 tbsp all-purpose flour
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp lemon zest
- 5 cups peeled and sliced Bosc pears
- 1 tbsp lemon juice
- 1 tbsp butter, diced
Instructions
- Preheat Oven: Preheat the oven to 450 °F (232 °C) and place a baking sheet on the bottom oven rack to catch any drips during baking and to help distribute heat evenly.
- Mix Dry Ingredients: In a mixing bowl, combine the white sugar, all-purpose flour, salt, ground cinnamon, and lemon zest thoroughly to create the pie filling seasoning.
- Prepare Pears: Peel the Bosc pears and slice them into ¼-inch thick slices. This thickness ensures even cooking while maintaining the pears’ texture.
- Assemble Bottom Crust and Filling: Roll out half of the double crust dough and line a 9-inch pie pan evenly. Arrange the pear slices in layers inside the pie plate, sprinkling the sugar mixture evenly over each layer. Dot the filling with the diced butter and drizzle with the lemon juice to enhance flavor and juiciness.
- Add Top Crust: Roll out the remaining pie dough for the top crust. Moisten the rim of the bottom crust by dipping your fingers in water and lightly running around the edge. Place the top crust over the filling, trim the edges with kitchen shears or a sharp knife, fold the top crust edge under the bottom crust edge, and press to seal. Flute the edges decoratively, then cut several slits in the top crust to allow steam to escape during baking.
- Initial Bake at High Temperature: Bake the pie on the preheated baking sheet at 450 °F for 10 minutes to set the crust.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350 °F (177 °C) and continue baking the pie for an additional 35 to 40 minutes or until the crust turns golden brown and the filling is bubbly and cooked through.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 30 minutes before serving so that the filling sets properly.
Notes
- This pear pie recipe features comforting fall flavors that are timeless and easy to make.
- The use of Bosc pears offers the best balance of sweetness and firmness, but you may substitute with other firm, ripe pears if desired.
- Using a baking sheet underneath the pie prevents spills from burning on your oven floor and helps even heat circulation.
- Make sure to cut slits on the top crust to allow steam to vent, preventing soggy crusts.
- Serve with vanilla ice cream or whipped cream for an extra special touch.
Nutrition
- Serving Size: 1 slice (1/6th of pie)
- Calories: 173 kcal
- Sugar: 30 g
- Sodium: 114 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 5 mg
