Fresh Pear Pie

Fresh Pear Pie

"Field editor Marcia Severson of Hallock, Minnesota says, 'When I serve this to friends, they often tell me they've never heard of pear pie.'"
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1 h 20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Line a 9-in. pie plate with bottom pastry; add pear filling.
  2. Roll remaining pastry into a 12-in. circle. With a fluted pastry wheel, pizza cutter or sharp knife, cut into eight 1/2-in. strips. Twist strips and position over filling parallel to each other, about 1/2-in. to 3/4 in. apart. Trim strips even with pastry edge. Seal and flute edges. Brush pastry strips with milk.
  3. Cover pie loosely with foil to prevent overbrowning. Bake at 400 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.


Read all reviews 6
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Love this recipe! Prepared it according to the recipe the first time then made some changes. I added some extra lemon zest and nutmeg. After it was baked the crust seemed a little too light i...

I haven't made this yet, but am planning on making it tonight for a dessert that my family will enjoy. My tips to other people who are attempting this recipe are: 1. A pie really can't have too ...

Added ginger to the pears. Wonderful.

I made this pie with just ripe Anjou pears. Pears are fairly mild in flavor so this pie tasted more like the spices then the actual pears. It wasn't bad, but I probably wouldn't go out of my way...

Had too many ripe pears I needed to do something with. It was suprisingly good!

easy to prepare & just delicious - didn't change a thing

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