Sugar and Spice Pear Pie Recipe

5 1 1
Sugar and Spice Pear Pie Recipe
Sugar and Spice Pear Pie Recipe photo by Taste of Home
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Sugar and Spice Pear Pie Recipe

Read Reviews
5 1 1
Publisher Photo
My family loves pear pie because it's a little less tart than apple pie. The nutty crust complements the tender fruit and buttery pastry. —Kristina Pontier, Hillsboro, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 40 min. + cooling

Ingredients

  • 5 large pears, peeled and sliced
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 4-1/2 teaspoons quick-cooking tapioca
  • 1 tablespoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh gingerroot
  • Pastry for double-crust pie (9 inches)
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter

Directions

Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
Originally published as Sugar and Spice Pear Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p143

Nutritional Facts

1 slice: 516 calories, 24g fat (9g saturated fat), 21mg cholesterol, 308mg sodium, 76g carbohydrate (41g sugars, 5g fiber), 3g protein.

  • 5 large pears, peeled and sliced
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 4-1/2 teaspoons quick-cooking tapioca
  • 1 tablespoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh gingerroot
  • Pastry for double-crust pie (9 inches)
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter
  1. Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes.
  2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
  3. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
Originally published as Sugar and Spice Pear Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p143

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MY REVIEW
Angelesdel User ID: 8101103 106963
Reviewed Nov. 27, 2014

"This is a super delicious pie, I made for thanks given and it was a hit."

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