Homemade Pear Pie Recipe
Homemade Pear Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, WI
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 45 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 6 tablespoons cold water
  • FILLING:
  • 5 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • 1/3 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Sprinkle with remaining sugar. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings.
Originally published as Homemade Pear Pie in Taste of Home Christmas Annual Annual 2016, p174

Nutritional Facts

1 slice: 438 calories, 21g fat (6g saturated fat), 8mg cholesterol, 317mg sodium, 58g carbohydrate (25g sugars, 4g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 6 tablespoons cold water
  • FILLING:
  • 5 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • 1/3 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter
  1. In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat.
  3. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter.
  4. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Sprinkle with remaining sugar. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings.
Originally published as Homemade Pear Pie in Taste of Home Christmas Annual Annual 2016, p174

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