Fall Pear Pie
photo by Delish
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 (9 inch) double crust pie crusts
- 3⁄4 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon lemon peel, grated
- 6 large ripe pears, peeled and sliced
- 2 tablespoons lemon juice
- 2 tablespoons butter, cubed
- 1 tablespoon milk
- additional sugar
directions
- In a small bowl, combine sugar, tapioca, nutmeg, cinnamon, salt, and lemon peel; set aside.
- In a large bowl, combine pears and lemon juice; toss to coat.
- Sprinkle dry ingredients over pears and toss or stir gently to coat evenly.
- Line pie plate with bottom crust.
- Pour pear filling in crust.
- Top evenly with cubed butter and top with top crust.
- Seal pie, flute edges, and cut slits in top of crust to allow steam to escape.
- Brush with milk and sprinkle sugar over top if desired.
- Bake at 400 degrees Fahrenheit for 50 minutes or until crust is golden brown and filling is bubbly.
- Cool on wire rack.
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Reviews
-
Very good! I've never had pear pie before and I was pleasantly surprised. Both my husband and I liked it better than apple pie. I make it as written, but withouth the lemon peel because I didn't have any. I was afraid it might be too sweet but it was perfect. I used the Mean Chef's Classic Pie crust that was suggested for the crust and I didn't care for it though - not as flaky as I'm used to, but maybe I messed it up. I will definately be making this pear filling again though.
RECIPE SUBMITTED BY
My all time favorite thing to do is cook and bake. My love for cooking began my first year at college. It has grown into an obsession with recipes. Fortunately, my husband is supportive :) I love the Taste of Home magazines. Most of the recipes I try from their publications are outstanding. I also enjoy running long distances and exercising.