When it comes to baking, pear pie is a wonderfully unique alternative to the traditional favorites like apple or cherry pie. Its subtle sweetness and soft texture make it a delightful treat for any occasion. If you’re looking to impress your guests or simply enjoy a slice of something different, this pear pie recipe is bound to please. Below, I’ll guide you through the process of making this exquisite pie, along with some tips and variations to ensure your dessert is as perfect as can be.
Ingredients:
- Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/2 teaspoon salt
- 1/2 cup ice water
- Filling:
- 5 cups peeled and sliced pears (about 5 medium pears)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 1 tablespoon unsalted butter, to dot
- 1 egg, beaten (for egg wash)
Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Peeler
- Knife
- Pastry brush
Instructions:
1. Prepare the Pie Crust:
- In a large bowl, mix the flour and salt. Cut in the chilled butter using a pastry cutter or forks until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. You may not need all the water. Avoid overworking the dough.
- Divide the dough into two halves. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least an hour.
2. Make the Filling:
- In a large bowl, combine the sliced pears, sugars, cinnamon, nutmeg, salt, flour, and lemon juice. Toss gently to mix.
3. Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one disk of dough into a circle large enough to fit your pie dish. Transfer it to the dish, gently pressing to fit.
- Spoon the filling into the crust, and dot with pieces of butter.
- Roll out the second disk of dough and place it over the filling. Trim excess crust, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Brush the top with beaten egg to give the pie a golden sheen.
4. Bake:
- Bake in the preheated oven for about 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
5. Cool and Serve:
- Allow the pie to cool on a wire rack for at least 2 hours before serving. This rest time helps the filling set up, making the pie easier to slice.
Tips and Variations:
- Pear Selection: Choose ripe but firm pears like Bartlett or Anjou for the best results.
- Spice It Up: Consider adding a pinch of cloves or allspice to the filling for an extra layer of flavor.
- Crust Options: For a simpler version, use a premade pie crust or make a crumble topping instead of a top crust.
How to Store:
- Refrigerate: Cover the pie loosely with foil or plastic wrap and refrigerate for up to 4 days.
- Freeze: Fully baked pear pie can be frozen for up to two months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating in the oven.
Conclusion:
Pear pie is a delicious, slightly unconventional choice that offers a fantastic way to enjoy this often-overlooked fruit. Whether served warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream, it’s sure to become a new favorite. Give this recipe a try for your next gathering, or just as a special treat for yourself!
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