Fresh Pear Pie Recipe
Fresh Pear Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Field editor Marcia Severson of Hallock, Minnesota says, "When I serve this to friends, they often tell me they've never heard of pear pie."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 large ripe pears, peeled and sliced
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 tablespoon 2% milk

Directions

In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes.
Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Fill with pear mixture.
Roll out remaining pastry. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil.
Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Fresh Pear Pie in Taste of Home October/November 2004, p48

Nutritional Facts

1 piece: 445 calories, 17g fat (8g saturated fat), 18mg cholesterol, 301mg sodium, 72g carbohydrate (37g sugars, 4g fiber), 3g protein.

  • 3/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 large ripe pears, peeled and sliced
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 tablespoon 2% milk
  1. In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes.
  2. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Fill with pear mixture.
  3. Roll out remaining pastry. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil.
  4. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Fresh Pear Pie in Taste of Home October/November 2004, p48

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