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Sugar and Spice Pear Pie

Total Time

Prep: 30 min. + standing Bake: 40 min. + cooling

Makes

8 servings

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
Sugar and Spice Pear Pie Recipe photo by Taste of Home

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 zest
  • 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

  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.
Editor's Note: To create a top crust similar to the one in the photo, roll out top crust on parchment paper. Using a 1-in. cutter (a leaf cutter was used for the photo), cut out dough, leaving about 1 in. of dough around each cutout. Reserve cutouts. Slide parchment paper onto a baking sheet. Freeze for 10-15 minutes. Carefully flip over top crust onto pie. Trim, seal and flute edges. Score veins into reserved leaf cutouts. Moisten bottom of cutouts with water and place along edge of pie crust.

Nutrition Facts

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

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