Fall Pear Pie
Embrace the cozy essence of autumn with this luscious Fall Pear Pie, a dessert that celebrates the season's ripe, juicy pears and warming spices. The tender, flaky homemade pie crust is the perfect vessel for a filling of cinnamon, nutmeg, and clove-kissed pears, sweetened with brown sugar and thickened with a touch of cornstarch for a perfectly luscious texture. Topped with a golden lattice or traditional double crust, brushed with a beautiful egg wash, and optionally sprinkled with coarse sugar for added crunch, this pie bakes to perfection in just an hour. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this show-stopping pear pie is the ultimate crowd-pleaser for fall gatherings, holidays, or cozy nights in. With "pear pie recipe," "fall desserts," and "homemade pie crust" as essential keywords, this treat is sure to capture the heart of autumn enthusiasts everywhere!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 tablespoons Granulated sugar
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 5 Pears, peeled, cored, and sliced
- 0.75 cups Brown sugar
- 1 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 0.125 teaspoons Cloves
- 2 tablespoons Cornstarch
- 1 teaspoons Vanilla extract
- 1 Egg, beaten (for egg wash)
- 1 tablespoons Coarse sugar (optional, for garnish)
Instructions
In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar.
Add the cold, cubed butter to the bowl and cut it into the flour mixture using a pastry blender or your hands until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Split the dough into two equal portions, flatten them into disks, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the sliced pears, brown sugar, cinnamon, nutmeg, cloves, cornstarch, and vanilla extract. Stir gently to coat the pears evenly.
On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the pear mixture into the pie crust, spreading it out evenly.
Roll out the second disk of dough into a 12-inch circle. Place it over the pie filling and trim any excess overhang. Seal the edges by crimping them together.
Cut a few small slits into the top crust to allow steam to escape. Brush the crust with the beaten egg for a golden finish, and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 399.9 g | 145% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 146.2 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 251 mg | 19% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
