Pears turn buttery and gently fragrant when baked, and this Easy Pear Pie Recipe leans into that quiet, cozy sweetness with a flaky crust, a hint of warm spice, and just enough sugar to let pear flavor shine. It’s the kind of dessert that reads as simple on paper but feels a little indulgent on the plate — elegant enough for guests, easy enough for a weeknight when you’ve got ripe pears begging to be used.

My husband is the one who nudged me to make this pie on a gray Saturday when our pantry had a sorry stack of pears. He declared it “the best thing I’ve eaten all week” between second and third helpings, and our toddler insists on pointing out the pie on every baking-day run to the kitchen. It became our go-to when friends drop by unexpectedly — I’ll assemble the filling while he rolls the crust, and we pretend the extra slice is just for quality control.

Why You’ll Love This Easy Pear Pie Recipe

– Pears bake into a tender, honeyed filling that’s lighter than apple pie yet every bit as comforting.
– A straightforward crust and a modest spice mix keep the pie approachable — no pastry degree required.
– The filling manages sweetness and texture well: soft fruit with a slightly saucy finish that’s perfect with ice cream.
– Pears are in season for a long stretch, so this recipe is perfect for late summer through fall when the fruit is stellar.
– It scales easily for a crowd or for satisfying a small household craving without a ton of fuss.

Behind the Recipe

This pie is the product of a few lessons learned from trial and error. First: pick pears that are ripe but still firm — they should hold their shape in the oven and not turn to mush. A brief maceration with a little sugar and lemon brightens the fruit and pulls out excess juice; tossing in a small starch (cornstarch or tapioca) keeps the filling from running without making it gummy. Chill the dough — warmth is the enemy of a flaky crust — and don’t be shy about tucking the edges under and crimping; that keeps juices contained and gives you a beautiful rim. Finally, a modest egg wash is all you need for color; an early tenting with foil will prevent overly dark edges if your oven runs hot.

Shopping Tips

– Fruit: Choose Bosc or Anjou pears that are fragrant, slightly yielding at the stem but still firm overall; avoid fully mushy fruit.
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the crust and a mix of granulated and brown sugar for the filling to get depth and gentle caramel notes.
– Fats & Oils: Butter (preferably unsalted) makes the best, flakiest crust; if you want a slightly nutty edge, try half butter, half vegetable shortening.
– Eggs: One egg for an egg wash will give the top crust a beautiful sheen; use a cold egg for the crimp and room-temp for brushing if you want more even coverage.
– Nuts & Seeds: Optional — a scattering of chopped almonds or hazelnuts in the filling or on top adds texture and plays nicely with pear flavors.

Prep Ahead Ideas

– Make the pie dough up to 3 days ahead and keep it wrapped in the fridge, or freeze for up to a month; thaw in the fridge overnight before rolling.
– Slice or dice the pears a day ahead, toss them with lemon juice and a little sugar to prevent browning, and refrigerate in an airtight container.
– Measure spices, sugars, and starch into a small jar so assembly is fast; keep in the pantry for quick weeknight dessert assembly.
– Pre-bake or blind-bake is not required for most pear pies, but you can pre-bake the bottom crust a little if you consistently have a soggy bottom.

Time-Saving Tricks

– Use a food processor to cut butter into the flour quickly for an even, flaky dough without warming the butter with your hands.
– Store-bought pie crusts are a perfectly acceptable shortcut that still yields a lovely pie — top with a decorative lattice for effort without the time.
– Mise en place: have your spices, sugars, and thickener measured before you start peeling; it makes the filling come together in two minutes.
– If you want caramel notes fast, sprinkle a little brown sugar over the pears before baking rather than making a separate caramel sauce.

Common Mistakes

– Overripe pears that bake into mush: fix by choosing firmer fruit or cutting the slices thicker.
– Runny filling: often from too little thickener or overly juicy pears — rescue a slightly runny pie by reheating and stirring in a teaspoon of cornstarch slurry, then simmer briefly on the stovetop to thicken, and return to the crust.
– Soggy bottom crust: prevent by chilling the assembled pie before baking and placing it on a lower oven rack to help set the bottom; a thin layer of breadcrumbs or ground graham cracker beneath the filling can also absorb excess moisture.
– Over-browned edges: tent with foil for the last 10–15 minutes of baking to keep the rim from burning while the center cooks through.

What to Serve It With

Serve warm with a scoop of vanilla ice cream or a dollop of whipped crème fraîche and a drizzle of honey or a spoonful of caramel sauce. A sprinkle of toasted nuts adds crunch, and a cup of strong coffee or a late-harvest Riesling complements the pear’s sweetness beautifully.

Tips & Mistakes

A light hand with sugar preserves the pear’s flavor; if your pears are very sweet, reduce added sugar and rely on a touch of lemon for brightness. I once doubled the sugar and regretted it — the pie loses its fruit identity when too sweet. If the top browns too fast, cover it and finish baking at a lower temperature.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

– Swap some of the sugar for maple syrup or honey for a more complex sweetness; reduce other liquids slightly if you do.
– Add 1/2 teaspoon ground ginger or cardamom for a warming twist, or toss in a handful of chopped walnuts for texture.
– For a gluten-free crust, use a trusted GF pie crust recipe; almond flour crust gives a pleasant nutty profile but changes the texture.
– Classic pear flavor is lovely on its own; I’d avoid overly assertive swaps (like citrus-forward fillings) that compete with the fruit.

Write me the frequently asked questions and answers Easy Pear Pie Recipe in the same way as the example below.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes. Use a gluten-free pie crust or a blend of almond and oat flours for the crust, and the filling itself is naturally gluten-free as long as you choose a gluten-free thickener like tapioca starch.

Do I have to peel the pears first?

I usually do. The peel can become leathery in the oven and change the texture; if you like a rustic look and don’t mind the texture, you can leave thinner-skinned pear varieties unpeeled.

Can I use canned pears instead of fresh?

Fresh is preferable for texture and flavor, but canned pears can work in a pinch—drain them very well and reduce added sugar since canned fruit is often sweeter and syrupy.

How do I prevent a soggy bottom?

Chill the assembled pie before baking, bake on a lower rack, and consider a thin layer of breadcrumbs or ground nuts under the filling to absorb extra moisture; also make sure to use enough thickener in the filling.

My filling is too runny after baking—can I fix it?

Yes. Remove the filling, stir in a cornstarch or tapioca slurry (start with a teaspoon), heat until thickened, then spoon back into the crust and finish baking briefly to marry the textures.

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Easy Pear Pie Recipe

This delightful pear pie is easy to make and offers a warm blend of sweet and tart flavors that will satisfy any dessert lover.

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: 8

Calories: 120kcal

Ingredients

Main Ingredients

▢ 4 cups sliced pears Use the ripest pears for better sweetness.
▢ 0.5 cup granulated sugar Adjust to taste.
▢ 1 tsp ground cinnamon For a warm spice flavor.
▢ 0.25 tsp nutmeg Optional, but adds a lovely depth.
▢ 2 tbsp lemon juice Helps to keep the pears fresh.
▢ 1 tbsp cornstarch To thicken the filling.
▢ 1 pie crust prepared pie crust Store-bought or homemade.

Instructions

Preparation Steps

Begin by preheating your oven to 425°F. While it heats, prepare your pie crust and place it in a pie dish. Set aside.
In a large mixing bowl, combine the sliced pears with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss gently to coat the pears evenly.
Pour the pear mixture into the prepared pie crust, making sure to distribute the slices evenly.
Cover the pie with a second crust or create a lattice top if you prefer. Seal the edges and cut a few slits in the top to allow steam to escape.
Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool before serving.

Notes

This pie is perfect served warm with a scoop of vanilla ice cream; the flavors complement each other beautifully.