dessert

Classic Double-Crust Pear Pie

A timeless homemade pear pie featuring flaky, buttery double pastry filled with fresh ripe pears, warm cinnamon, nutmeg, vanilla, and just enough lemon to brighten the fruit. The filling bakes into a rich, silky texture while the crust becomes beautifully golden and crisp. This traditional pie celebrates the delicate sweetness of pears and is perfect served warm with vanilla ice cream or freshly whipped cream.

Servings: 8 servings
Total Time: 95 min

Ingredients

Double Pie Crust
  • 1 recipe double pie crust (homemade or store-bought)
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar (optional)
Pear Filling
  • 6–7 medium ripe but firm pears (about 6½ cups sliced), peeled, cored, and sliced ¼-inch thick
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small cubes
Optional Serving
  • Vanilla ice cream
  • Fresh whipped cream
  • Salted caramel sauce
Classic Double-Crust Pear Pie with golden flaky crust

Instructions

  1. Preheat the oven to 400°F. Position a rack in the lower third of the oven.
  2. Roll one pie crust into a 12-inch circle and fit it into a 9-inch pie plate, leaving about 1 inch of overhang.
  3. In a large mixing bowl, combine the sliced pears, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, and lemon juice. Toss gently until the pears are evenly coated.
  4. Pour the pear mixture into the prepared pie crust, spreading it evenly. Dot the filling with the butter cubes.
  5. Roll the second crust into a 12-inch circle and place it over the filling.
  6. Trim the excess dough, leaving about 1 inch around the edge. Fold the top and bottom crusts together and crimp decoratively to seal.
  7. Cut 5–6 small slits in the top crust to allow steam to escape during baking.
  8. Whisk together the egg and water to make an egg wash. Brush over the top crust and sprinkle with coarse sugar if desired.
  9. Bake at 400°F for 20 minutes.
  10. Without opening the oven for long, reduce the temperature to 375°F and continue baking for 35–40 minutes, until the crust is deep golden and the filling is bubbling through the vents.
  11. If the crust browns too quickly, loosely cover the edges with aluminum foil during the final 15–20 minutes.
  12. Remove the pie from the oven and cool on a wire rack for at least 3 hours before slicing so the filling can fully set.
  13. Serve slightly warm or at room temperature with vanilla ice cream, whipped cream, or a drizzle of salted caramel.

Notes

  • A blend of Bartlett and Bosc pears produces an excellent balance of flavor and texture.
  • The pears should be ripe but still firm. Overripe pears release too much juice and can produce a runny filling.
  • If your pears are especially juicy, increase the cornstarch to 4 tablespoons.
  • Place a foil-lined baking sheet beneath the pie to catch any bubbling juices.
  • For additional flavor, substitute 1 teaspoon of pear brandy or bourbon for half of the vanilla extract.
  • Allowing the pie to cool completely is essential for clean slices.
  • Leftover pie keeps covered at room temperature for 2 days or refrigerated for up to 5 days.

Tags

pear pie dessert double crust fruit pie holiday farm fresh classic baking comfort food