I found my new favorite pie. And it doesn’t have apples in it. It’s sweet with an unassuming flavor. And a perfect interior texture that will leave you asking for more. It’s similar to the famous apple pie, yet different enough to make you wonder what just hit your taste buds. Without further adieu, it’s my honor to introduce you to The Pear Pie.
Introduce yourself to her. I think you may fall in love. And if you’re looking for fun pie crust ideas—I’ve been in cahoots with the creative genius Victoria of A Subtle Revelry making braided and stamped pies (as seen in that photoshopped two-face pie below). Head over to her site to see the how-to’s for each. (She led the creative direction, and I made, shot, and styled the pies.)
Keeping this post short and sweet. I’m fresh out of words. But if you haven’t had enough of me, you can catch me over at the Wooden Spoons Kitchen blog and Mint. PS—trust me on this pie. It’s the bomb dizzle.
- 6-7 pears
- 2 tsp. lemon juice
- 1/2 c. + 2 tbsp. sugar
- 2 tbsp. all-purpose flour
- 1/4 tsp. sea salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1 large egg, whisked
- Make one double crust according to directions or use a pre-made crust.
- Peel, core, and slice pears. Add in the rest of ingredients. Stir and set aside.
- Place one rolled out crust in pie dish. Add pear mixture. It should peak above the top of the pie dish. Place additional crust on top. For the braid technique, click here. For the stamp technique, click here.
- Brush crust with egg wash and place in freezer to keep cold.
- Preheat oven to 400°. Bake for 20 minutes. Lower the temp to 335° and continue baking for about 40 more minutes, covering the crust with foil once it begins to brown.
- Allow pie to set up for at least an hour before serving.