Fall Pear Pie Recipe
Fall Pear Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A wide slice of this festive fruity pie is a great end to a delicious meal. The mellow flavor of pears is a refreshing alternative to the more common pies for the holidays. It's nice to serve a dessert that's a little unexpected. -Ken Churches, Kailua-Kona, HI
Recommended: Pear Desserts
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 8 cups thinly sliced peeled pears
  • 3/4 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 egg, lightly beaten
  • 1/4 cup heavy whipping cream, optional

Directions

In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.
Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg.
Bake at 375° for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool. Yield: 8 servings.
Originally published as Fall Pear Pie in Taste of Home October/November 1995, p31

Nutritional Facts

1 slice: 440 calories, 15g fat (6g saturated fat), 37mg cholesterol, 208mg sodium, 75g carbohydrate (38g sugars, 4g fiber), 3g protein.

  • 8 cups thinly sliced peeled pears
  • 3/4 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 egg, lightly beaten
  • 1/4 cup heavy whipping cream, optional
  1. In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.
  2. Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg.
  3. Bake at 375° for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool. Yield: 8 servings.
Originally published as Fall Pear Pie in Taste of Home October/November 1995, p31

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MY REVIEW
NanZim User ID: 3929200 272463
Reviewed Aug. 31, 2017

"We have 2 pear trees that produce an abundance of pears every other year. This is one of my go to recipes during the pear season. My husband says it is VERY good."

MY REVIEW
jetchick24 User ID: 3139822 234332
Reviewed Oct. 11, 2015

"Amazing pie! I have always made apple pie, but my new home has a bartlett pear tree full of pears this fall. I think that this could be my new favorite. I followed the recipe fairly closely. The only changes I made was omitting the nutmeg and in place used cinnamon in which I sprinkled on top of the pears before I put the second crust on top. Instead of brushing the egg on the top of the crust, I brushed milk and sprinkled it with granulated sugar. Terrific!"

MY REVIEW
lisa53202 User ID: 1079567 11097
Reviewed Aug. 14, 2011

"This is a very good pie. I added a half teaspoon of cinnamon to the pears and sprinkled the top crust with sugar."

MY REVIEW
auradracorai User ID: 5233057 9334
Reviewed Jun. 23, 2010

"I am not a big pear fan but when it I baked this I could have mistook this for apple pie if I would not have made this pie and someone else did."

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