Q: What pears are best for pear pie?

A: Bartlett, Bosc, and Anjou pears are excellent choices because they hold shape when baked.

Q: Do I need to peel the pears?

A: Yes, peeling ensures a smoother filling texture.

Q: Can I make pear pie ahead of time?

A: Yes, bake it a day ahead and store covered at room temperature or refrigerate.

Q: How do I keep the bottom crust from getting soggy?

A: Sprinkle flour or finely ground nuts under the filling before baking.

Q: Can I freeze pear pie?

A: Yes, freeze unbaked pie (wrapped tightly) for up to 3 months. Bake from frozen, adding extra time.

Rustikk krydret pærepai med flassende smørskorpe

Rustic Spiced Pear Pie with Flaky Butter Crust

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

55 minutes

Calories

340

Pear pie is a delightful twist on the classic fruit pie, offering a softer, more delicate sweetness than its apple counterpart.

With warm spices like cinnamon, nutmeg, and ginger, this dessert captures the cozy essence of fall and winter while highlighting the natural juiciness of ripe pears. The filling bakes into a luscious, slightly spiced syrup that pairs perfectly with the buttery, flaky crust.

This pie is versatile — it works beautifully as a holiday centrepiece, a comforting Sunday bake, or a make-ahead dessert for gatherings. Pears bring a subtle floral note that makes the pie unique, and their tenderness means they meld into the crust without becoming mushy when baked properly.

Topped with vanilla ice cream or a dollop of whipped cream, pear pie is an elegant yet rustic dessert that deserves a spot alongside apple and pumpkin pies on your seasonal table.

Image of Rustic Spiced Pear Pie with Flaky Butter Crust

Ingredients

1 double pie crust (homemade or store-bought)
6 cups ripe pears, peeled, cored, and sliced
¾ cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, cut into small cubes
1 egg (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Directions

Preheat oven to 400°F (200°C).
Roll out bottom crust and fit into a 9-inch pie plate. Trim edges and set aside.
In a large bowl, combine sliced pears, sugar, flour, cornstarch, cinnamon, nutmeg, ginger, lemon juice, and vanilla. Toss until pears are well coated.
Pour pear mixture into pie crust. Dot with butter cubes.
Roll out top crust and place over filling. Seal edges by crimping. Cut small slits for steam to escape.
Brush crust with egg wash and sprinkle with coarse sugar if desired.
Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for an additional 35–40 minutes, until crust is golden and filling is bubbly.
Cool for at least 2 hours before slicing to allow filling to set.

Nutrition

Serving Size: 1
per serving: Calories; 340

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 7 grams; 35%
Cholesterol: 45 milligrams; 15%
Sodium: 220 milligrams; 10%
Carbs: 50 grams; 18%
Protein: 4 grams; 8%
Sugar: 27 grams
Fiber: 3 grams; 11%

10 tips for når du lager denne retten

Bruk modne, men faste pærer - for myke og de blir grøtaktige.
Kombiner varianter (som Bartlett + Bosc) for dybde av smak.
Ikke hopp over maisstivelse - det bidrar til å tykne fyllet.
Dryss litt mel eller malte nøtter under bunnskorpen for å unngå bløthet.
Avkjøl deigen før den rulles for å få en mer flakende skorpe.
Tilsett en klype kardemomme for ekstra varme.
Pensle skorpen med eggvask for en gyllen finish.
Stek på en bakeplate for å fange opp drypp.
La paien avkjøles helt før du skjærer den i skiver for best konsistens.
Varm opp skivene på nytt i ovnen, ikke mikrobølgeovn, for å holde skorpen sprø.

Server den med forslag

Vaniljeis
Pisket krem med et hint av kanel
Karamelldryss
En side med varm kaffe eller krydret te
Som en del av et feriedessertbord med eple- og gresskarpai

Vanlige spørsmål

Spørsmål: Hvilke pærer er best for pærepai?
A: Bartlett-, Bosc- og Anjou-pærer er utmerkede valg fordi de holder formen når de stekes.

Spørsmål: Trenger jeg å skrelle pærene?
A: Ja, peeling sikrer en jevnere fyllingstekstur.

Spørsmål: Kan jeg lage pærepai på forhånd?
A: Ja, bak den en dag i forveien og oppbevar den tildekket i romtemperatur eller i kjøleskap.

Spørsmål: Hvordan forhindrer jeg at bunnskorpen blir fuktig?
A: Dryss mel eller finmalte nøtter under fyllet før steking.

Spørsmål: Kan jeg fryse pærepai?
A: Ja, frys ubakt pai (innpakket tett) i opptil 3 måneder. Stek fra frossen, legg til ekstra tid.

Chef's Recommendation

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Rustikk krydret pærepai med flassende smørskorpe

Rustic Spiced Pear Pie with Flaky Butter Crust

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 tips for når du lager denne retten

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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Rustic Spiced Pear Pie with Flaky Butter Crust

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 tips for når du lager denne retten

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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