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Pear Pie Recipe

Pear Pie Recipe

Fall flavor finds perfection in this delicious and easy pear pie recipe. Fresh pears are combined with warm cinnamon, which makes this pear pie a perfect festive dessert!
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Prep Time 30 minutes
Baking Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 764 kcal

Equipment

  • Food Processor
  • Rolling Pin
  • Refrigerator
  • Oven
  • Pie Pan
  • Knife
  • Bowl
  • Cutting Board
  • Foil Paper

Ingredients
  

Pastry

  • 2½ cup All-Purpose Flour
  • 2 teaspoons Sugar
  • 8 ounces Unsalted Butter
  • ¾ teaspoon salt
  • 7-9 tablespoons Ice Water

Filling

  • 5 Fresh Pears
  • ¼ cup All-Purpose Flour
  • ½ teaspoon Lemon Zest
  • 1 cup sugar
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Lemon Juice
  • ½ teaspoon Cinnamon
  • ⅛ teaspoon Salt

Egg Wash

  • 1 Egg
  • 1 tablespoon Milk

Instructions
 

Pie Dough

  • To make the crust of the pie, we will combine 21/2 cups of flour, 2 teaspoon sugar, and ¾ teaspoon salt in a food processor and pulse the ingredients to blend thoroughly. Add half cup of unsalted butter pieces and pulse the food processor six times.
  • Add the remaining butter and pulse the processor 6 to 8 more times. Make sure that you don't over-process the dough mixture. The mixture should look crumbly, with pea-sized pieces of butter visible.
  • Add about seven tablespoons of ice water to bring the dough together and pulse a few times. You can add more water, one teaspoon at a time until the dough looks moist enough to hold together when squeezed.
  • Once you reach the desired dough consistency, turn the dough onto a floured surface.
  • Press the dough together and shape it into two flattened discs. Make sure not to knead the dough more than necessary. Wrap the dough discs in plastic wrap and refrigerate for about 30 to 45 minutes.
  • Take one disc of dough out of the refrigerator. Lightly flour your working surface and roll the dough into a circle about 2 inches larger than the pie plate. Line the dough into the pie plate and leave the extra dough hanging.

Pie Filling

  • Wash and peel the pears. Cut them in half lengthwise. Remove the seeds and fibers and slice them thinly.
  • Add ½ teaspoon of lemon zest and two tablespoons of lemon juice in a bowl. Place the sliced pears into the pie crust.
  • Combine 1 cup of sugar, 1/4 cup of flour, cinnamon, and 1/8 teaspoon of salt in a bowl and sprinkle over the pears. Place the diced two tablespoons of unsalted butter on top of the pears.

 Pie Covering

  • Take out the second dough disc from the refrigerator. On a lightly floured surface, roll out the dough and cut it into strips of about 3/4 inch in width. Arrange five dough strips diagonally across the top of the filling.
  • Place five more strips on top of these strips facing the other direction. This is how you will have a criss-cross pattern over the top of the pie. Cut any long ends.
  • Make an egg wash by combining one egg and one tablespoon of milk until well blended. Brush the egg wash lightly over the dough strips.

Bake The Pie

  • Your pie is ready to be baked. Cover the edge of the pie with a strip using foil paper. This will prevent the edges of the pie from burning.
  • Bake the pie for 15 minutes at 425 F. Remove foil paper and brush the egg wash over the crust edge.
  • Reduce the oven temperature to 375 F and bake the pie for about 20 to 25 minutes, or until the pears become tender and the crust turns golden brown.

Nutrition

Calories: 764kcal | Carbohydrates: 76g | Protein: 6g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 153mg | Sodium: 631mg | Potassium: 206mg | Sugar: 37g | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg
Keyword Desserts, Pear Pie Recipe, Pies
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