Reviewed: Dec. 25, 2008

Excellent pie recipe! This was the first fruit pie I have made and it turned out very well for me. I used 5 medium-large pears (doyenne du Comice, a sweet winter pear). I used half brown sugar and half white, added 4 teaspoons of lemon juice, and added a dash of "speculaaspice" (probably only available in holland). I also tossed the flour+sugar mixture with the filling as per the advice of other reviewers. I found the taste neither too spicy nor too lemony - I may use even more lemon next time but that's my personal preference. The only problem I had is that the filling was a bit watery, but next time I make it I won't pour all the liquid from the tossed pears into the pie. Total cooking time was close to 1 h 15 min; I wanted to make sure the pears were thoroughly tender. I'll make this again!

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sonyapizza

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Nov. 29, 2008

Great recipe! I think I added more lemon juice and zest than they suggested, but otherwise, I followed the recipe and had no problems or complaints. I used 4 kinds of pears and sliced them VERY thinly -- it helped fit more pears in I think.

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Desiree

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Reviewed: Nov. 7, 2008

Having been given a huge bag of pears and not knowing what to do with them, I turned to allrecipes.com :) Had never heard of pear pie, but went with the most 5 stars rating. I was in a hurry and forgot to read the recipe again and ended up throwing all the ingredients into a big bowl, minus the lemon zest, with the pear slices as I do with apple pie. It tasted very similar to apple pie so it naturally was a big hit! Thanks!

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KathyIsKooking

Home Town: Lake Orion, Michigan, USA

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Reviewed: Oct. 18, 2008

I was worried about that high temp, but it worked beautifully! This pie is amazing! I've made 3 pies so far; using different types of pears with different ripeness, from rock hard to very soft. They all turned out great, but the ripe pears are definitely the best. If you bake the pie a bit longer, maybe 5-10 minutes for the hard pears with foil over the top, it turns out really nice.

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Kris

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2008

Delicious recipe, quick and easy. One we will be making often in future!

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ahanney

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

Wonderful pie... very much like apple, but a little different. I made it mid-September with fresh pears from my tree. Brown sugar was substituted for the white sugar and also a little more cinnamon. It was great warm with ice cream and just as delicious cold with a cup of coffee. It is a recipe that will definitely be used again,

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gsa

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Reviewed: Sep. 28, 2008

Really good recipe to get rid of excess pears. I made it almost as written, except that I used half brown and half white sugar. I also forgot to add the lemon juice and dot with butter. Also, cuz I did not want to go through peeling the pears, I just sliced them peels on. Bad idea! The peels stay a little tough, I recommend to take the time and peel them! i made my own pie crust. Came out really delish, and my son, surprisingly, wanted to eat only the filling cuz he loved it so much! thanks for this recipe.

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 23, 2008

This pie was absolutely delicious and has been added to my all-time favorites! I replaced the white sugar with 1/4 cup dark brown sugar and 1/4 cup light brown sugar. I also used fresh sqeezed lemon juice in my second batch of pies which was definitely preferred over bottled lemon juice in my first batch of pies (I made 7 pies). This pie is HIGHLY recommended.

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Reneebird

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Reviewed: Sep. 22, 2008

This was so very yummy...I was actually pretty lazy, I got the frozen pastry pie shells from my local supermarket, I purchased the canned pre-sliced pears in light syrup. I bought two of the larger cans and drained them. I also bought gruyere cheese, which I grated and rolled into the pie crust. I also topped crust with the grated cheese as well. It came out very nice, my boyfriend loved it! Ooh...and I left out the lemon, not huge fan of lemon in general. The pie was not sweet, but I wasn't overly generous with the sprinkling of the sugar/flour mixture.

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Natalie

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 21, 2008

Tastes just like apple. Got great reviews from everyone.

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KA

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

This was not terrible. Definitely not something I would make again. The flavors seemed to overpower the pears. Way too much lemon for my taste.

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belle

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

The best. I will definately make this again, it is perfect. If you don't like lemon or a little tartness in your pie its not for you-stick to the sweet American style recipes.If you have a more Europeon type pallet you will enjoy the sweet/tart flavour mix.

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Julianna

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 14, 2008

We didn't care for the lemony flavor. Overall, it was just ok, nothing spectacular.

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Sep. 11, 2008

this is an excellent recipe. I would not change a thing.I didn't think you could taste the lemon as an individual taste, rather it combined with the pears to create a wonderful zing. I grated the nutmeg over each layer lightly.It was perfect.

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Hazel

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Reviewed: Sep. 10, 2008

i really like this recipe, but the lemon taste was alittle strong, couldn't taste the pears.

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tammy

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Reviewed: Sep. 6, 2008

This was a great recipe. I followed the directions to a T. Next time I will cut down on the cinnamon as I found it a bit overpowering and I'm not the biggest cinnamon fan. But it was still delicious and I'll be making this every pear season for years to come!

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Tara K

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

This pie was so easy and SO delicious! I'm making it for the second time as I type this!

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Christa

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Reviewed: Aug. 17, 2008

I liked this recipe quite a bit. It was easier to make than I thought. I used 3 large pears and 1 apple, it turned out very nice indeed. I used 1/2 white sugar and 1/2 brown sugar.

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RPFROGGY

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: May 28, 2008

Easy and delicious. I wouldn't change a thing.

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: May 16, 2008

I made this as written except didn't use the lemon zest. This was terrific. Keep in mind, with a 9" plate five cups of fruit does not make a mounded pie. If you like that, you'll need to make adjustments. I personally like a "flat" pie because sometimes mounded seems like too much fruit. Anyway, the flavors were fantastic. Got great reviews. Thank you. Will definitely use again.

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Hotstuff

Home Town: Portland, Oregon, USA

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Fresh Pear Pie

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