Recipe

Spiced Pear Pie

Flaky butter crust, juicy pears, and warm spice with just enough lemon to keep it bright.

By Matt Campbell

•

4.8

A golden-brown pear pie with a lattice top cooling on a wooden counter in a bright home kitchen

Pear pie is the quiet overachiever of the dessert world. It is softer than apple, more fragrant than you expect, and somehow tastes like you put in way more effort than you did. The trick is treating pears like the juicy, delicate little drama queens they are. We are going to coax out their flavor with lemon, cinnamon, and a pinch of salt, then thicken the filling just enough so you get tidy slices without turning the inside into pear jam.

This is my go-to pear pie when I want something cozy but not heavy. Think crisp edges, buttery crust, and a filling that tastes like fall even if it is technically not fall.

Measured pie ingredients including sliced pears, sugar, flour, butter, and spices arranged on a light kitchen counter

Why It Works

Juicy but sliceable filling: A mix of flour and a little cornstarch thickens without making the filling gummy. If your pears are especially juicy, add an extra teaspoon or two of cornstarch.
Bright, not flat: Lemon zest and juice keep pears tasting fresh and fragrant.
Flaky crust, crisp bottom: Chilling the dough, chilling the lined pie dish, and baking hot at the start helps set the crust fast so it stays flaky.
Big pear flavor: Using ripe but still firm pears gives you tenderness without turning to mush.

Pairs Well With

Storage Tips

Room temperature: If your kitchen is cool, you can keep the pie loosely covered for up to 1 day. If your kitchen is warm (around 70°F/21°C or higher), refrigerate sooner.

Refrigerator: Store leftovers covered in the fridge for up to 4 days. The crust will soften a bit, but it is still very worth it.

Reheat for crispness: Warm slices on a sheet pan at 325°F for 10 to 15 minutes. If you are impatient, microwave works, but the crust will go soft.

Freeze: Wrap individual slices tightly and freeze for best quality up to 2 months (you can often push it longer, but the texture is nicest in that window). Thaw in the fridge overnight, then reheat in the oven to bring the crust back to life.

Common Questions

What are the best pears for pear pie?

I like Bosc and Anjou because they hold their shape and bake into a tender bite instead of disappearing. Bartletts taste great but can get extra soft, so if you use them, keep them on the slightly firmer side.

How ripe should pears be?

Ripe enough to smell like pear when you pick one up, but still firm when you press near the stem. If they are rock hard, the pie tastes flat. If they are very soft, you risk a mushy filling.

Do I need to pre-cook the pear filling?

Not for this recipe. Slicing the pears thin and starting the bake hot helps them soften evenly. If your pears are very firm, slice them a touch thinner and give the pie a full cooling time so the filling sets.

How do I keep pear pie from being watery?

Three things: use pears that are ripe but not overripe, measure your thickener accurately, and let the pie cool for at least 3 hours before slicing. Cutting early is basically asking the filling to run. If your pears seem extra juicy after resting, add 1 to 2 extra teaspoons cornstarch before you pour everything into the crust.

How do I know the pie is done?

Look for a deep golden crust and slow, thick bubbles breaking through the vents or lattice near the center. If only the edges are bubbling, it usually needs more time.

Can I use a store-bought crust?

Absolutely. Use two 9-inch crusts, keep them cold, and still do the egg wash and sugar on top. You will get most of the payoff with half the fuss.

A slice of spiced pear pie on a dessert plate with visible tender pear slices and a flaky crust

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Rolling pin
Large mixing bowl
Sharp knife and cutting board
Citrus zester or microplane
Measuring cups and spoons
Pastry brush (for egg wash)
Sheet pan (to catch drips)

I started making pear pie on purpose after making pear pie by accident. I had a bag of pears ripening way faster than my ambition, and I was not about to let them go soft in a fruit bowl like a sad countertop science experiment. Pears bake into this silky, almost custardy texture, and when you hit them with lemon and spice, it tastes like you took the scenic route to dessert. Now, when I want a pie that feels classic but a little unexpected, pear is the move.

Spiced Pear Pie

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes plus chilling and cooling

Servings 8

Ingredients

For the crust

2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon fine salt
1 cup (2 sticks) unsalted butter, very cold, cut into cubes
6 to 8 tablespoons ice water, plus more as needed

For the pear filling

6 to 7 medium pears (about 2 1/2 to 3 pounds before peeling and coring), ripe but firm (Bosc or Anjou)
2/3 cup granulated sugar
1/4 cup light brown sugar, packed
3 tablespoons all-purpose flour
1 tablespoon cornstarch (plus 1 to 2 teaspoons more if pears are very juicy)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 teaspoon fine salt
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces

For finishing

1 egg
1 tablespoon milk or water
1 to 2 teaspoons coarse sugar (optional, for sparkle and crunch)

Instructions

Make the crust

Mix dry ingredients. In a large bowl, whisk together the flour, sugar, and salt.
Cut in the butter. Add cold butter cubes and work them in with your fingers or a pastry cutter until you have a mix of pea-sized pieces and a few flatter shards. Those shards are flaky pie insurance.
Add ice water. Drizzle in 6 tablespoons ice water and mix gently with a fork until the dough looks shaggy. Add more water 1 tablespoon at a time until it just holds together when you squeeze it. Do not chase a smooth dough.
Chill. Divide into two discs, wrap tightly, and chill at least 1 hour (or up to 2 days).

Two chilled pie dough discs wrapped in plastic on a light kitchen counter

Make the filling

Heat the oven. Set oven to 425°F. Preheat a sheet pan on the middle rack. This helps the bottom crust crisp up.
Slice pears. Peel pears, cut into quarters, core, then slice about 1/4-inch thick. You want them thin enough to get tender, thick enough to still feel like pear.
Toss filling. In a large bowl, combine pears, both sugars, flour, cornstarch, cinnamon, ginger, nutmeg, salt, lemon zest, lemon juice, and vanilla. Toss well and let sit 10 minutes while you roll dough. This pulls out juices, helps everything coat evenly, and gives the thickener a head start.

Sliced pears being tossed with sugar and spices in a large glass mixing bowl

Assemble

Roll the bottom crust. On a lightly floured surface, roll one dough disc into a 12-inch circle. Fit it into a 9-inch pie dish, letting excess hang over the edge.
Quick chill. Pop the lined pie dish in the fridge for 10 to 15 minutes while you finish prepping. This helps keep the crust from slumping.
Add filling. Spoon pears into the crust, scraping in the sugary juices. If the bowl looks extra juicy, sprinkle in 1 to 2 teaspoons additional cornstarch and toss again before adding to the crust. Dot the top with the 2 tablespoons butter pieces.
Top crust. Roll the second disc and place on top as a full crust, or cut into strips for a lattice. Trim excess dough, then tuck and crimp the edges. Cut a few vents if using a full top crust.
Egg wash. Whisk egg with milk or water. Brush over the top crust and sprinkle with coarse sugar if using.

Lattice strips being arranged over a pear pie filling in a ceramic pie dish on a kitchen counter

Bake and cool

Bake hot, then lower. Place pie on the preheated sheet pan on the middle rack. Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake 35 to 45 minutes more, until the crust is deep golden and the filling bubbles in the center with slow, thick bubbles.
Shield if needed. If edges brown too fast, cover the rim with foil for the last 15 to 20 minutes.
Cool completely. Let the pie cool at least 3 hours before slicing. This is where the filling sets. Cutting early is delicious, but messy.

A freshly baked pear pie cooling on a wire rack on a wooden counter

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Spiced Pear Pie

Why It Works

Pairs Well With

Recommended

Easy Pear Jam

Pear Butter

Homemade Pie Shell

Crisco Pie Crust

Storage Tips

Common Questions

What are the best pears for pear pie?

How ripe should pears be?

Do I need to pre-cook the pear filling?

How do I keep pear pie from being watery?

How do I know the pie is done?

Can I use a store-bought crust?

Spiced Pear Pie

Ingredients

For the crust

For the pear filling

For finishing

Instructions

Make the crust

Make the filling

Assemble

Bake and cool