There’s something magical about a pie that’s both flakey and effortless, and this pear pie delivers just that. Juicy, tender pears mingle with warm spices, creating a filling that’s both sweet and subtly spiced. The buttery crust shatters with every bite, offering a perfect contrast to the soft, caramelized fruit. With just 45 minutes of prep, this recipe is surprisingly simple for such a show-stopping dessert.
As it bakes for 1 hour and 45 minutes, your kitchen will fill with the irresistible aroma of cinnamon and baked pears. The golden crust turns crisp and flaky, while the filling bubbles with rich, syrupy goodness. Serve it warm, and watch as every slice disappears in moments—this pie is as comforting as it is impressive.
Ingredients for Flakey and Easy Pear Pie
- 8 ripe but firm pears (about 3½ lbs/1588 g, peeled, cored, and sliced ¼-inch thick)
- ½ cup (4 oz/115 g) plus 1 tablespoon granulated sugar (divided)
- ¼ cup (1¼ oz/35 g) all-purpose flour
- 2 tablespoons lemon juice (freshly squeezed preferred)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 recipes Best Ever Pie Crust (chilled, or store-bought as a substitute)
- 1 tablespoon (½ oz/14 g) butter (diced)
- Egg wash (1 egg beaten with 1 tablespoon water)
- Whipped cream (optional, for serving)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with aluminum foil. Set aside.
- Prepare the pears: Peel, core, and slice the pears ¼-inch (6-mm) thick. Add them to a large bowl as you go.
- Mix the filling: Stir in ½ cup (4 oz/115 g) sugar, the flour, lemon juice, salt, cinnamon, and nutmeg. Set aside.
- Roll out the first crust: On a floured surface, roll out one pie crust to a ¼-inch (6-mm) thick circle. Line a 9-inch (23-cm) pie tin with it. Trim the edges to hang ½ inch (12 mm) over the sides, then fold to the edge and crimp.
- Fill the crust: Add the pear mixture to the crust and dot all over with the diced butter.
- Prepare the top crust: Roll out the second crust to ¼-inch (6-mm) thick. Use a 1-inch (2½-cm) cookie cutter to cut the crust into as many pieces as you can. Lay the cutouts, slightly overlapping, over the pears.
- Brush and sprinkle: Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
- Bake the pie: Place the pie on the prepared baking sheet and bake on the bottom rack of the oven for about 1 hour and 45 minutes, until the crust is golden brown and the filling is bubbling. (If the crust starts to over-brown, cover loosely with foil for the remainder of the baking time.)
- Cool and serve: Let the pie cool at room temperature for 4 hours. Serve with a dollop of whipped cream if desired.
- Store: Keep the pie loosely covered at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions for Your Pear Pie
While this pear pie is delicious on its own, it’s even better with a few thoughtful accompaniments. Serve it warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a classic dessert experience. For a touch of elegance, drizzle with caramel sauce or sprinkle with chopped toasted pecans for added crunch. Pair it with a cup of spiced chai tea or hot coffee to complete the cozy vibe.
Storage and Reheating Tips for Maximum Freshness
Store your pear pie loosely covered at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 5 days. To reheat, place individual slices in a 350°F (180°C) oven for about 10 minutes or until warmed through. For a quick fix, microwave slices for 15-20 seconds, but be mindful that the crust may lose some crispiness.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought pie crusts instead of making your own—it’s a great shortcut without sacrificing flavor. To speed up prep, consider using a mandoline slicer for perfectly even pear slices. You can also prepare the pear filling a day ahead and store it in the fridge, so all you need to do is assemble and bake when you’re ready.
Recipe Variations to Mix It Up
Feel free to get creative with this recipe! Swap pears for apples or a mix of both for a unique twist. Add a handful of dried cranberries or raisins to the filling for extra sweetness and texture. For a richer flavor, try using brown sugar instead of granulated sugar. If you’re feeling adventurous, sprinkle a pinch of cardamom or ginger into the spice mix for a warm, aromatic kick.
Equipment Tips for Pie Perfection
To make this recipe even easier, ensure you have the right tools on hand. A 9-inch pie tin is essential, and a rolling pin with thickness guides will help you achieve that perfect ¼-inch crust. Use a pastry brush for the egg wash to evenly coat the crust. If you don’t have a cookie cutter for the top crust, simply slice the dough into strips and create a lattice pattern for a rustic look.
Flakey And Easy Pear Pie
Ingredients
- 8 ripe but firm pears (about 3½ lbs/1588 g)
- ½ cup (4 oz/115 g) plus 1 tablespoon granulated sugar
- ¼ cup (1¼ oz/35 g) all-purpose flour
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 recipes Best Ever Pie Crust, chilled
- 1 tablespoon (½ oz/14 g) butter, diced
- Egg wash
- Whipped cream, for serving, optional
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with aluminum foil. Set aside.
- Peel, core, and slice the pears ¼-inch (6-mm) thick and add to a large bowl as you go.
- Stir in ½ cup (4 oz/115 g) sugar, the flour, lemon juice, salt, cinnamon, and nutmeg, and set aside.
- On a floured surface, roll out one of the pie crusts to a ¼-inch (6-mm) thick circle and line a 9-inch (23-cm) pie tin with it. Trim the edges to hang about ½ inch (12 mm) over the sides, then fold to the edge and crimp.
- Fill the crust with the pear mixture and dot all over with the butter.
- Roll out the second crust to ¼-inch (6-mm) thick and use a 1-inch (2½-cm) cookie cutter of your choice to cut the crust into as many pieces as you can. Lay the cutouts, slightly overlapping, all over the tops of the pears.
- Brush the crust with the egg wash and sprinkle with the remaining tablespoon of sugar.
- Place the pie on the prepared baking sheet and bake on the bottom rack of the oven for about 1 hour and 45 minutes, until the crust is golden brown and the filling is bubbling over. (If the crust starts to over brown before the filling is done, cover loosely with foil for the remainder of the baking time.)
- Let cool at room temperature for 4 hours, then serve with a dollop of whipped cream if you wish!
- Store, loosely covered, at room temperature for up to 2 days.
