This easy Pear Pie recipe offers all the best nostalgia of a classic apple pie but with a new twist thanks to warm spices and fresh, crisp pears. It’s a unique pie indulgent enough for a holiday gathering, yet classic enough to serve for any occasion.
Why Pear Pie?
When my oldest was born, she had some strange allergies, some of which she outgrew and some of which she did not. One of these random allergies was to apples. Sadly, apple was MY favorite pie. At least, it was, until I concocted this one!
So, I set out to find an alternative that would satisfy my craving for the classic apple pie, but would be allergy-friendly for my family. After many tries and many variations, this final recipe was the winner and has been our FAVORITE pie recipe for the past 15 years. We make it every Thanksgiving – and many times throughout the rest of the year. To be honest, though, it rarely survives 24 hours. We eat it for dessert – and then for breakfast the next day.
Fall’s Perfect Pie
This pie is a show-stopper. It turns heads (and forks) every time we make it. The appeal is that it mimics a classic apple pie, but with a completely new take. Prior to making it myself, I’d never even tasted (or heard of) a pear pie. Few people I’ve encountered over the years have either. Truthfully, I’m always delighted to offer the first introduction. It’s usually love at first bite.
The secret, beyond replacing apples with pears, is in the cardamom. Cardamom’s warm, aromatic notes beautifully complement the subtle sweetness and delicate flavor of the pears. Together, they create a harmonious pairing that adds depth and complexity to this easy pie. If you like the spicy warmth of ginger, feel free to ramp up the amount, which will add another layer of fall deliciousness.
Ramp up the visual appeal with a decorative crust. You can cut your crust into strips and cover the pie in a lattice effect (top picture). My favorite method is to use fall cookie cutters and then lay them over top of the filling (side picture), creating an edible masterpiece.
As Easy as Apple Pie
If you can make an apple pie, you can make this! This easy pear pie is truly no extra work, yet producing a much more rewarding result. That’s due to its uniqueness. As delicious as an apple pie is, it’s a bit boring. Thankfully, by swapping pears and adding warm spices, you can have your pie and eat it too.
Make it extra easy by using store-bought pie crust (Pillsbury is our favorite). Likewise, using an apple peeler will shave down your prep time. Personally, I use a mandoline slicer that makes cutting the pears a breeze. And promises uniformity. If your pears are very firm, make them on the thinner side (1/8″). Conversely, if your pears are a bit soft, slice them on the thicker side (1/3″). The key to a cooked bottom is dusting your bottom crust with flour before pouring in the fruit.
Best Easy Pear Pie Recipe
Top it off with our homemade caramel whipped cream and a drizzle of caramel sauce. Now, you’re all set to create this easy mouthwatering pear pie – it really is the best! Bite after bite, it’s bursting with the sweetness of ripe pears, delicately spiced, and encased in a flaky crust. Together, it’s the perfect dessert.
Best Easy Pear Pie Recipe
Equipment
- 1 Mandoline Slicer (recommended)
Ingredients
- 1 Pie Crust, homemade or store bought (you'll need both a top and bottom sheet)
- 5-7 firm Bartlett Pears, peeled & sliced to 1/4th inch
(I highly recommend using a - 1 tbsp Lemon Juice
- ⅔ c. Sugar
- ⅓ c. All Purpose Flour
- ½ tsp ground Cinnamon
- ½ tsp ground Cardamom
- ⅛ tsp Salt
- ¼ tsp ground Ginger (optional)
- Dash ground Nutmeg
- Egg Wash (recipe below)
Egg Wash + Topping
- 1 Egg White
- 1 tsp Water
- 1 tsp Sugar (optional)
For Serving
- Caramel Whipped Cream (optional)
- Caramel Syrup (optional)
Instructions
- Preheat oven to 450°.
- Prepare pie crust by spraying an oven-safe pie plate with oil, then gently pressing bottom crust into the plate. Dust bottom of crust with a touch of flour, if desired (this helps ensure that you don't end up with a soggy bottom – especially recommended if your pears are ripe.) Set aside the top crust for now.
- In a large bowl, combined sliced pears and lemon juice, gently stirring to coat pear slices. This allows your pears to stay fresh while preparing other ingredients. Set aside.
- In a small bowl, combine sugar, flour, and spices; whisk to combine. Pour this mixture over the pears, gently stirring the pears to equally distribute the sugar. Pour coated pears into prepared pie crust.
- Cover with top pie crust, pressing edges together to seal. Cut 4 "vents" in the top of the crust (about 2 inches each) to allow steam to escape.
- To make egg wash, whisk egg white and water together to make a slurry. Using a pastry brush, brush the top of the pie until evenly covered (you should have lots of egg wash left over). Sprinkle with 1 tsp of sugar, if desired.
- Bake in 450° oven for 15 mins (it is advised that you place a cookie sheet lined with foil or silicone mat one rack below the pie – this is to catch any juices that may spill over toward the end of baking).
- Without opening the oven, reduce temperature to 350°, and bake for an additional 40 mins (placing foil or a pie crust shield on top/edges of crust mid-way through to prevent burning) or until golden brown on top and slightly bubbling in the steam vents. Do not overbake or you will have a mushy pie (it is better to err on the side of undercooked than overcooked for this recipe – just be sure your crust is baked on the bottom and top).
- Cool on a wire rack for 20 mins before servings. Top with caramel whipped cream (or ice cream) and caramel sauce for a wow-worthy dessert!
Notes
Nutrition
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