Bartlett Pear Pie

Bartlett Pear Pie

Julie 0

"Great fall pie when the Bartletts are ripe."
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1 h 50 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 212 mg
  • 8%

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 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
  2. Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
  3. Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.



As usual, I lacked some of the ingredients. Only had about 2/3 of the white sugar, so substituted Splenda brown sugar for the rest of the white as well as the brown sugar. Found a recipe for all...

I make this pie with coconut oil instead of butter to make it dairy-free.

I made it exactly to the directions. It was runny and had too much allspice. Next time I will try adding tapioca pudding mix and baking a little longer. I will add more cinnamon and less alls...