Fresh Pear Pie is sensational. This delectable pie is spiced up deliciously with cinnamon and nutmeg. Because it's slow-baked, the syrup cooks up thick and is utterly irresistible. This swoon-worthy dessert is marvelous for holidays like Thanksgiving, Christmas or Easter, but wonderful enough to make for everyday family dinners too. Every bite will rock your world!
cookie sheet pan to place under the pie plate while baking
1 Rolling Pin to roll out pie crust
Ingredients
6mediumBartlett pearspeeled, cored and sliced thinly
1cupgranulated sugar
3tbsp.buttercold and sliced into slivers
1/4cupunbleached flour
1tsp.ground cinnamonor more, if desired
1/8tsp.ground nutmegor more, if desired
2unbaked pie shellsor crust equivalent to 2 crust layers
Instructions
Peel, core and slice pears thinly into a large mixing bowl.
Add granulated sugar, cinnamon, nutmeg and flour.
Stir until very well combined.
Allow the mixture to sit out about 30 minutes so the sugar forms a syrup.
Meanwhile, preheat oven to 300º.
Roll out pie crust for the bottom and top of pie.
Fit bottom layer into a 9 or 10-inch deep dish pie plate.
Place butter into the crust.
Top with pears, then fit top crust overtop of the pears and flute edges.
Place pie on a cookie sheet pan to catch drips while baking.
Place pie in preheated oven and bake until the syrup starts bubbling up and thickening at the top.
This will take one and a half to two hours.
Notes
NOTE: If using a full top crust, cut about eight slits in the center of the pie for the syrup to ooze up and you can tell when the pie is done.NOTE: If you want the pie to be cooked through properly, wait until the syrup is thickened like pie filling. Otherwise, you’ll cut into the pie and it will be soupy and have a mess on your hands.NOTE: My mom always baked pies at a lower temperature and they never over-browned that way. The pies take longer to cook, but they are cooked through and the pie crust isn’t scorched on top!NOTE: I baked this pie about 2 hours before being done.NOTE: Never add the filling to the pie shell until ready to quickly add the top crust. Otherwise, it will cause the bottom crust to get soggy.NOTE: You can locate my Homemade Pie Crust recipe here.