The Pear Pie
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.
Ingredients
Instructions
- 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.
Love this post…beautiful photos!
I’ve been making a pear and apple crisp at work lately… SO good. I can only imagine how tasty this pie will be! I like the braided crust too! I’ll give it a shot this weekend and report back! Happy Friday!
I wish we were neighbors so I could come over and eat pie! Your fancy pies always leave me drooling and that cross-section photo is impressive. Yum.
Yu-um. I am so making this pie.
oh my, this pie looks gorge. i want to be your neighbor, too. can i pleeeeeeeeeease come over?
I love pear pie – don’t care for pears much just on their own, but in a pie or cake I love them.
Also loved your features on Subtle Revelry – funny that we both had our features there only a week or so apart.
For the number of apple pies I’ve eaten throughout my life, you would have thought that my next move would be to a pear pie. I love this idea and I definitely think the pears will add a unique texture to the filling. Definitely excited to try this
.
May I suggest the all time bible of pie crust recipes–”French Tarts” 50 Savory and Sweet Recipes by LInda Dannenberg, Artisan 1997. If this can be found, a must for anyone serious about crusts. Fabulous recipes.
From a professional baker~
Pie is my nemesis. I can never get it right. I adore pears though, so maybe, I need to just give it just one more try.
Check out my Pie Crust 101 Post. You’ve totally got this!
I think pears are so underrated – love that you made them into a pie. Beautiful pictures, as ever.
Um, hello gorgeous pear pie! I must try this recipe.
Lovely, lovely. And I love pear pie!
I would never even think to make this, for some reason. Looks awesome!
Made your pie last night and I’m not even a pear person but i was totally blown away. I decided to make it cause it seemed different, and different is always good. Your pie crust recipe was the best recipe I’ve ever come across and I will be using it for all my other recipes from now on! Thanks!
Oh Pie…and Pears. You got me on this one.
YUM!
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