Fresh Pear Pie

Fresh Pear Pie


"This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream."
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5 h 30 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
  2. Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
  3. Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
  4. Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
  5. Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 384 Ratings

Most helpful positive review

I followed the recipe as written. Our neighbors gave us pears from their tree and I found this recipe to make. I took the pie over to their house and you should have seen the looks on their ...

Most helpful critical review

My family has been making pear pies for generations so I consider myself somewhat of an expert on the subject. The reason your pear pies are tasting like apple pies is the CINNAMON!!! Do what ou...

I followed the recipe as written. Our neighbors gave us pears from their tree and I found this recipe to make. I took the pie over to their house and you should have seen the looks on their ...

The filling is yummy - the only thing I did was to mix the sugar mixture together with the pears as others have suggested. But since I am not a baker and the thought of making the top crust look...

This pie was a great hit with my family. I did add a half cup of cranraisins and sliced one green apple into the pie. Also I used Spendor which is a sugar substitute that you use the same amou...

I have made this pie at least 10 times now, since we are hooked on it. Originally came upon recipe because we have a pear tree that gave us an over abundance, more than we could give away or st...

This pie was wonderful! I forgot to dot with butter, but it was fabulous anyway. A simple recipe with a great fruity taste. I made a deep dish pie with about 8-9 cups of pears and a little ex...

This pie recipe was a hit! It tasted like an apple pie, but it was not as tart. The recipe was easy to follow. The only thing I would do differently is mix the sugar mixture with the pears, s...

I was trying to figure out what in the world to do with all of the pears that came off of my grandmother's tree this year when I found this recipe, and boy am I glad that we found it. It really...

A good recipe - quite tasty. Will make it again.

There is nothing wrong with this recipe...I used my own family pie crust and it was great. The cinnamon is not overpowering. It took about 5 d'Anjou pears, sliced thinly. This tastes A LOT li...