I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, WI
Featured In: 23 Amazing No-Bake Thanksgiving Desserts
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 6 tablespoons cold water
- 5 cups sliced peeled fresh pears
- 1 tablespoon lemon juice
- 1/3 cup all-purpose flour
- 1/2 cup plus 1 tablespoon sugar, divided
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
- Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat.
- On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Sprinkle with remaining sugar. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings.
Originally published as Homemade Pear Pie in Taste of Home Christmas Annual Annual 2016, p174
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