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Fresh Pear Pie | Can't Stay Out of the Kitchen | this fabulous #dessert is made with fresh #pears & is so delicious it's swoon-worthy! Every bite will rock your world. We served it for #Thanksgiving but it's great for any #holiday or family dinner. #HolidayDessert #PearDessert #FreshPearPie

Fresh Pear Pie

Teresa Ambra
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!
4.50 from 2 votes
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert, Pies
Cuisine American
Servings 8
Calories 430 kcal

Equipment

  • 1 9-or-10-inch glass pie plate
  • 1 mixing bowl
  • 1 paring knife to pair and slice the pears
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • cookie sheet pan to place under the pie plate while baking
  • 1 Rolling Pin to roll out pie crust

Ingredients
  

  • 6 medium Bartlett pears peeled, cored and sliced thinly
  • 1 cup granulated sugar
  • 3 tbsp. butter cold and sliced into slivers
  • 1/4 cup unbleached flour
  • 1 tsp. ground cinnamon or more, if desired
  • 1/8 tsp. ground nutmeg or more, if desired
  • 2 unbaked pie shells or 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 430kcalCarbohydrates: 69gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 12mgSodium: 211mgPotassium: 184mgFiber: 6gSugar: 38gVitamin A: 178IUVitamin C: 6mgCalcium: 29mgIron: 1mg
Keyword bartlett pears, dessert, fresh pear pie, holiday dessert, pears, pie
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