The Pear Butterscotch Pie is a harmonious blend of sweet, juicy pears and rich, velvety butterscotch, creating a dessert that’s both comforting and indulgent. With a flaky, buttery crust that crumbles perfectly with each bite, this pie offers a delightful contrast of textures. The natural sweetness of ripe pears pairs beautifully with the deep, caramel-like flavor of butterscotch, making every slice a decadent treat. In just 45 minutes of prep and a little over an hour in the oven, you’ll have a show-stopping dessert that’s as impressive as it is delicious.
Warm from the oven, the pie fills your kitchen with an irresistible aroma of caramelized sugar and baked fruit. The filling is luxuriously smooth, while the pears retain a tender bite, adding a refreshing lightness to each forkful. Whether served with a dollop of whipped cream or enjoyed on its own, this pie is a celebration of fall flavors and cozy moments. Perfect for gatherings or a quiet evening, it’s a dessert that promises to leave everyone asking for seconds.
Ingredients for Pear Butterscotch Pie
- 8 ripe but firm pears (about 3½ lbs/1588 g, peeled, cored, and sliced ¼-inch thick)
- 1 Granny Smith apple (peeled and grated)
- ⅓ cup (2 oz/57 g) dark brown sugar (light brown sugar can be substituted)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice (freshly squeezed preferred)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 recipes Best Ever Pie Crust (chilled, or store-bought pie crusts can be used)
- ¼ cup (2½ oz/71 g) plus ½ cup (5 oz/142 g) Homemade Butterscotch Sauce (store-bought sauce can be substituted)
- Egg wash (1 egg beaten with 1 tablespoon water)
- 1 tablespoon granulated sugar (for sprinkling)
- Whipped cream (optional, for serving)
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil. Set aside.
- Prepare the pears: Peel, core, and slice the pears ¼-inch thick. Add them to a large bowl as you go.
- Mix the filling: Add the grated apple, brown sugar, cornstarch, lemon juice, vanilla extract, and salt to the pears. Mix well to combine and set aside.
- Roll out the crust: On a floured surface, roll out one pie crust to a ¼-inch thick circle. Line a 9-inch pie tin with it, trimming the edges to hang ½ inch over the sides.
- Assemble the pie: Fill the crust with the pear mixture and drizzle ¼ cup of butterscotch sauce over the pears.
- Create the lattice: Roll out the second crust to a ¼-inch thick circle and slice it into 1-inch wide strips. Lay half the strips in one direction, leaving ½-inch gaps. Weave the remaining strips through in the opposite direction.
- Finish the crust: Trim any overhanging lattice strips to match the bottom crust. Fold the bottom crust over the lattice edges and crimp firmly to seal. Brush the crust with egg wash and sprinkle with granulated sugar.
- Bake the pie: Place the pie on the prepared baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 40-50 minutes, until the filling is bubbling. (If the crust browns too quickly, cover loosely with foil.)
- Cool and set: Let the pie cool at room temperature for at least 4 hours to allow the filling to set.
- Serve: Just before serving, warm the remaining ½ cup of butterscotch sauce and pour it into the lattice gaps or serve on the side. Add whipped cream if desired.
- Store: Keep the pie loosely covered at room temperature for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
While the butterscotch sauce is already a star in this recipe, consider adding a dollop of vanilla ice cream or a swirl of whipped cream for extra indulgence. For a nutty twist, sprinkle some toasted pecans on top before serving. If you’re feeling adventurous, a drizzle of caramel sauce can complement the butterscotch beautifully.
Make It Ahead: Storage and Reheating Tips
This pie can be stored loosely covered at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 4 days. To reheat, place individual slices in a 350°F (175°C) oven for 10-15 minutes until warm. Avoid microwaving to keep the crust crisp!
Time-Saving Hacks for Busy Bakers
To save time, use store-bought pie crusts and pre-made butterscotch sauce. You can also prep the pear filling a day ahead and store it in the fridge. When ready to bake, simply assemble and pop it in the oven. Pro tip: Use a mandoline slicer for perfectly even pear slices in seconds!
Recipe Variations to Try
Swap pears for apples or a mix of both for a different flavor profile. If you’re not a fan of butterscotch, try using caramel or chocolate sauce instead. For a spiced twist, add a pinch of cinnamon or nutmeg to the filling. The possibilities are endless!
Essential Equipment for Pie Perfection
Make sure you have a 9-inch pie tin, a rolling pin, and a pastry brush for the egg wash. A lattice cutter or pizza wheel can help create even strips for the lattice crust. Don’t forget a baking sheet to catch any drips and keep your oven clean!
Pear Butterscotch Pie
Ingredients
- 8 ripe but firm pears (about 3½ lbs/1588 g)
- 1 Granny Smith apple, peeled and grated
- ⅓ cup dark brown sugar (2 oz/57 g)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 recipes Best Ever Pie Crust, chilled
- ¼ cup Homemade Butterscotch Sauce (2½ oz/71 g)
- Egg wash
- 1 tablespoon granulated sugar
- Whipped cream, for serving, optional
Instructions
- Preheat the oven to 425°F (220°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.
- Add the grated apple, brown sugar, cornstarch, lemon juice, vanilla extract, and salt to the pears and mix to combine. 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.
- Fill the crust with the pear mixture and drizzle ¼ cup (2½ oz/71 g) butterscotch sauce over the pears.
- Roll out the second crust to a ¼-inch (6-mm) thick circle and slice the circle into 1-inch (2½-cm) wide strips. Lay half the strips in one direction, leaving a ½-inch (12-mm) gap between the strips. Weave the remaining strips through in the opposite direction.
- Trim any overhanging lattice strips to be even with the bottom crust and fold the bottom crust over the top edges of the lattice crust. Crimp firmly to seal, brush the crust with the egg wash and sprinkle with the granulated sugar.
- Place on the prepared baking sheet and bake for 20 minutes, then lower the temperature to 375°F (190°C) and bake for another 40-50 minutes, until the filling is bubbling. (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 for at least 4 hours at room temperature to allow the filling to set.
- Just before serving, warm the remaining ½ cup (5 oz/142 g) butterscotch sauce and pour it into the gaps in the lattice crust or serve on the side, along with some whipped cream if desired.
- Store, loosely covered, at room temperature for up to 2 days.
