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Fresh Pear Pie Recipe

Fresh Pear Pie Recipe

Field editor Marcia Severson of Hallock, Minnesota says, "When I serve this to friends, they often tell me they've never heard of pear pie."
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling YIELD:6-8 servings


  • 3/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 large ripe pears, peeled and sliced
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 tablespoon 2% milk


  • 1. In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes.
  • 2. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Fill with pear mixture.
  • 3. Roll out remaining pastry. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil.
  • 4. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts

1 piece: 445 calories, 17g fat (8g saturated fat), 18mg cholesterol, 301mg sodium, 72g carbohydrate (37g sugars, 4g fiber), 3g protein.

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