Pear Pie

This Pear Pie recipe uses ripe and juicy pears with a flaky crust and an oat crumble topping. This mouthwatering dessert is a true crowd-pleaser, combining the natural sweetness of pears with a touch of honey and cardamom.

Pears with their exquisite, delicate texture don't need much to bring out their flavors making them a perfect filling for this pie recipe or even delightful in a pear crumble. This Pear Pie is a fantastic addition to any occasion, whether it's a cozy family gathering or a festive holiday feast. It's a versatile dessert that can be enjoyed on its own or served alongside a scoop of vanilla ice cream for an extra treat. With its impressive blend of flavors, this pie is sure to impress your guests and leave them craving for more.

Ingredients and substitutions for Pear Pie

• Flour: Plain or all purpose flour is best because it gives our pastry a nice light texture.
• Baking powder: This helps the pastry rise for a light texture and avoid a stodgy result.
• Sugar: Superfine or caster sugar helps sweeten the pastry base without adding additional flavors.
• Buttermilk: Helping add acidity and necessary moisture to our pastry. It is recommended to use proper buttermilk here as this has the appropriate cultures needed for the recipe.
• Butter: Unsalted butter is used, but if all you have on hand is salted, that works as a fine substitute.
• Oats: Simple rolled oats were used here, no quick oats or steel oats which might result in a different texture within the crumble.
• Pears: French d'Anjou, Bosc or Concord Pears with a firm flesh work well here. The fruit will soften during the baking process so you don't want your fruit to be overripe.
• Honey: The honey is what helps to sweeten our pear filling so a light flavored honey works best here. You could replace with maple syrup.
• Cardamom: The warm flavor of cardamom compliments the pears perfectly adding a light layer of spice without overpowering the fruity filling. You could substitute in naturally sweet ground cinnamon, if you prefer.

See recipe card for quantities.

How to make Pear Pie:

Step 1: Form your pastry: Rub the butter into the flour before adding in the wet ingredients.

Step 2: Roll and Press: Roll the pastry out and press into the baking dish and shape.

Step 3: Rough crumble topping: Combine all crumble ingredients.

Step 4: Slice the pears: Once peeled and cored, slice your pears finely and place into the pie crust.

Step 5: Drizzle: The salted honey as evenly as possible over the pears.

Step 6: Sprinkle: Finish off the pie with the prepared crumble topping.

Step 7: Bake: The juicy honeyed pears will be bubbly and the crumble will be golden on top.

Step 8: Serve: ¼ teaspoon ground cardamom folded into whipped cream serves particularly well with this pie.

FAQ's for the best Pear Pie

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Pear Pie

Sylvie Taylor

This Pear Pie recipe uses ripe and juicy pears with a flaky crust and an oat crumble topping. This mouthwatering dessert is a true crowd-pleaser, combining the natural sweetness of pears with a touch of honey and cardamom.

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Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 10

Calories 231 kcal

Ingredients

  

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Pastry

• 200 grams / 1 ¼ cups plain flour
• 2 grams / ½ teaspoon baking powder
• 50 grams / ¼ cup caster sugar
• 40 grams / 1.5 ounces butter cold and cubed
• 45 grams / 1 medium egg
• 80 milliliters / ⅓ cup buttermilk

Filling

• 850 grams / 1.8 pounds 5 medium pears
• 42 grams / 2 tablespoons honey
• 1 teaspoon sea salt

Streusel topping

• 14 grams / 1 tablespoon butter melted
• 17 grams / 3 tablespoons rolled oats
• 22 grams / 2 ½ tablespoons plain flour
• ¼ teaspoon ground cardamom

To serve

• Lightly whipped cream

Instructions

 

Pastry

• Preheat the oven to 180C/350F.
• Place the flour, baking powder and sugar in a bowl and stir together.
• Add the cubed butter and rub in until the mixture resembles rough breadcrumbs.
• Place the egg and buttermilk into a small bowl and whisk together lightly.
• Make a well in your flour butter mixture and pour in the butter milk and egg mixture. Folding the edges of the dry into the wet until it begins to resemble a dough.
• If it’s still a little dry, add a tablespoon or two of milk and press together until it holds well together as a dough.
• Place the dough onto a floured surface and roll out until its ¼ inch thickness.
• Press into your pie dish and shape the edges to your preference.
• Cover and place into the fridge until the pears are prepared.

Crumble topping

• Place all the ingredients into a bowl and stir together until it resembles a rough streusel, set aside.

Filling

• Meanwhile, peel, core and slice the pears lengthways and lay into your pie dish.
• Place the honey and salt into a small ramekin and stir together.
• Drizzle evenly over the top of your pears.
• Sprinkle the crumble mixture evenly over the top of the pears and place in the oven for 50 minutes until bubbling and golding.
• Remove and allow to cool.
• Slice and serve with a little cardamom whipped cream.
• Dig in!

Notes

• Best pears in the pie: For the best results in your pear pie, it's important to choose ripe and juicy pears. Varieties like Bartlett, Anjou, and Bosc work well for baking as they hold their shape and offer a naturally sweet flavor. Select pears that are slightly firm but yield to gentle pressure. This will ensure a delicious and tender filling for your pear pie recipe.
• Preparing the pears: Because the pears don’t need to sit in sugar to soften pre baking, they are best peeled, cored and sliced right before you are ready to bake to ensure the flesh doesn't brown.
• Buttermilk: Helping add acidity and necessary moisture to our pastry. It is recommended to use proper buttermilk here as this has the appropriate cultures needed for the recipe.
• Can use a store bought pastry: Feel free to substitute the homemade pastry with a store-bought version.
• Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.

Recipe by Roamingtaste

Nutrition

Calories: 231kcal

Keyword fall dish, pie

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