Reviewed: Apr. 28, 2012

Delicious! Unlike others, we found this pie tasted nothing at all like apple pie but had a wonderful and distinctive pear taste. I used all the pears I had on hand, 6 or 8, and cut each pear into 8 wedges so they wouldn't cook up into mush. I did use the cream cheese crust recipe from this site for the base, and my filling was slightly different. I used the brown sugar and spices, but added 1/4 cup of white sugar, 1/2 cup butter and 1/4 cup of water. I heated that in a sauce pan and then added the pears to cook for 5 or 10 minutes. Then I popped that hot filling into the partially prebaked crust, and into the oven for about 30 minutes. Then I pulled it out, put on the crumble and some aluminum foil around the pie crust edges, and cooked it 20 more minutes. It's really good and a nice change, especially if you like pears. Next time, I'll make sure to have vanilla ice cream to top it off while it's still warm.

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Reviewer:

Liberty Belle

Reviewed: Mar. 20, 2012

Nice recipe! I used 6 pears (2 Bosc, 2 Bartlett, 2 Anju), added a bit of allspice, just squeeze of lemon juice, and cooked it in a pre-made spelt crust. I recommend using a mandolin on the pears to ensure even cooking. I set mine at 3mm. This pie wasn't overly sweet which was great for our tastes, but some people may want to add a bit more sugar.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 13, 2012

Excellent!

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Reviewer:

JakesHome

Cooking Level: Intermediate

Reviewed: Mar. 12, 2012

Fabulous! I followed the instructions to the letter. When it was warm, we topped it with whipped cream and some left-over Salted Caramel Rum Sauce - Delish! It was really good for breakfast straight from the fridge, too. Will definitely make again. Thanks Cathy!

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Reviewer:

Snoochee

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 31, 2012

Didn't have enough pears so I added a couple red apples, and some blueberries and it was still soooo good! Favorite! Oh, and I didn't use ginger due to the lack of. Thanks!

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Reviewer:

bhamel89

Reviewed: Dec. 25, 2011

Due to the comments about the pears being to crunchy, I cut them thinly and steamed them in a pan with a bit of water in the bottom and put a lid on top. I stirred a couple times and cooked them till a fork could be inserted. It worked well and the pie is wonderful!

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Reviewer:

putsumwyndexonit

Reviewed: Dec. 13, 2011

Omg, this was so wonderful! I really didn't want to share it! This has become a staple dessert at our house!

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Reviewer:

jess1055

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Living In: Broomfield, Colorado, USA

Reviewed: Nov. 28, 2011

Yummy! I had fresh pears, fresh cranberries and 2 organic vegan pie crusts to use. I used this recipe but added about a cup of fresh cranberries and a top crust. Fantastic, easy and did I say YUMMY!!!!

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Reviewer:

tamara

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

Living In: Valparaiso, Indiana, USA

Reviewed: Nov. 16, 2011

The pears were still hard even though I sliced them extremly thin inna food processor and baked them for an hour. Next time I would nuke them in the microwave first. Kids didn't care for the pie at all.

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Reviewer:

slevy

Reviewed: Nov. 9, 2011

My family raved about this pie! The whole pie was eaten in one sitting. I used pre-made refrigerated crust and omitted the lemon juice. I used one tsp vanilla and then followed the recipe exactly. It is so much better than apple pie! Thank you for providing a delicious recipe.

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