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.
Servings 10
Calories 231kcal
Ingredients
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 pears (5 medium)
- 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.
Nutrition
Calories: 231kcal