Pear Pie
Homemade Pear Pie offers a mouthwatering combination of sweet, tender pears, a buttery, flaky crust, and a medley of warm, comforting spices. It's a slice of homemade goodness that's perfect for any occasion, whether it's served warm with a scoop of vanilla ice cream or enjoyed on its own!
Servings: 12 pieces
Calories: 249kcal
Ingredients
- 1 recipe homemade pie crust, or 2 unbaked store-bought pie crusts
- 8-9 small (5-6 large) ripe pears, peeled, cored, and thinly sliced about ¼-inch thick (about 5 cups)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 large egg, room temperature, beaten
Instructions
Filling
- In a medium-sized mixing bowl, whisk together sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add the sliced pears and gently toss until they are well coated.
- Transfer the pears to a medium saucepan over medium heat.
- Cook, stirring occasionally, until the pears release their juices and the mixture begins to thicken (about 5-7 minutes).
- Once the mixture has thickened, remove the saucepan from the heat. Stir in the lemon juice and vanilla extract. Set aside.
Assembly
- Preheat oven to 375°F.
- Onto a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch pie pan, overlapping the sides.
- Spoon the pear pie filling into the prepared crust.
- Roll out the second pie crust into a 12-inch circle and place it over the filled pie. Seal the edges and trim excess dough. Crimp the edges with your fingers or a fork. To use your fingers, hold your thumb and index finger together on one hand and place them on the edge of the crust. With the thumb and index finger of your other hand, press the dough in between your thumb and index finger, creating a decorative pattern. Continue this motion around the entire perimeter of the pie. Alternatively, you can use a fork to crimp the edges. Press the tines of the fork gently into the edge of the crust, creating a series of evenly spaced indentations.
- Brush the top crust with the beaten egg.
- Use a sharp knife to cut small slits into the pie crust for venting. Venting ensures proper baking and prevents issues like a soggy crust or filling overflow.
- Bake for 50-55 minutes, until the top is golden brown.
- Allow the pie to cool completely before serving.
Nutrition
Serving: 1piece | Calories: 249kcal