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Sugar and Spice Pear Pie

 Sugar and Spice Pear Pie
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
8 ServingsPrep: 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.

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Sugar and Spice Pear Pie (continued)

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