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Brandy Pear Pie

 Brandy Pear Pie
I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. The sweet filling is balanced out by a buttery crust making for an indulgent treat.—Nicole Jackson, Beverly, Massachusetts
8 ServingsPrep: 1 hour 20 min. Bake: 50 min. + cooling


  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 1/2 cup ice water
  • 1 cup raisins
  • 1/2 cup apple brandy
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 cups cubed peeled fresh pears
  • 2 tablespoons lemon juice
  • 2 tablespoons butter


  • In a large bowl, combine flour and salt; cut in butter until crumbly.
  • Gradually add water, tossing with a fork until a ball forms. Divide
  • dough in half so that one portion is slightly larger than the other;
  • wrap each in plastic wrap. Refrigerate for at least 1 hour or until
  • easy to handle.
  • Meanwhile, in a small saucepan over low heat, cook raisins in brandy
  • for 13-15 minutes or until raisins are plump. Strain, reserving
  • liquid. Set raisins aside.

2 of 2

Brandy Pear Pie (continued)

Directions (continued)

  • In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg.
  • Add the pears, lemon juice, reserved raisins and 1/2 teaspoon of
  • reserved liquid.
  • On a lightly floured surface, roll out larger portion of dough to fit
  • a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even
  • with edges. Add pear filling; dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling.
  • Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely
  • with foil.
  • Bake at 400° for 45-55 minutes or until bubbly. Cool on a wire
  • rack for at least 30 minutes. Yield: 8 servings.
Nutritional Facts: 1 slice equals 542 calories, 26 g fat (16 g saturated fat), 68 mg cholesterol, 406 mg sodium, 73 g carbohydrate, 4 g fiber, 6 g protein.