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Lemon Pear Pie

 Lemon Pear Pie
My husband loves all kinds of fruit, so he's a big fan of this fast-to-fix pie. The lemon and pear flavors taste fantastic together.—Carolina Hofeldt, Lloyd, Montana
6-8 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 2 eggs, lightly beaten
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 1 teaspoon grated lemon peel
  • 3 cans (15 ounces each) pear halves, drained and cubed
  • 1 unbaked pastry shell (9 inches)


  • In a saucepan, combine the first five ingredients. Cook and stir over
  • low heat for 10 minutes or until thickened and bubbly. Remove from
  • the heat; fold in pears. Pour into pastry shell.
  • Bake at 350° for 50-55 minutes or until crust is golden brown and
  • filling is bubbly. Cool on a wire rack for 1 hour. Store pie in the
  • refrigerator. Yield: 6-8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.